Ingredients
300g raw cuttlefish
1 Japanese cucumber
1 small onion
4 chilli padi OR 1 large red chilli
Juice of 1 large green lemon OR 4 small limes
3 tbsp Thai sweet chilli
1 heaped tsp salt
2 thin slices of ginger
1L water
Method
1. Clean cuttlefish by removing the skin, spine and ink sac from the body, and the eyes and mouth from the head.
2. Slice the body length-wise get a whole flat piece and score one side with shallow crisscross cuts.
4. Add salt and ginger to the water and bring to a boil.
5. Add cuttlefish to the water, remove immediately when cooked and has turned entirely white.
6. When cooled, slice the head and body diagonally into strips approximately 1 cm wide.
7. Cut the cucumber, onion and chilli into thin strips and add all to the cuttlefish.
8. Drizzle the lime juice and chilli sauce over everything and toss.
9. Serve immediately or after chilling for 1 hour.
Note: The cuttlefish can be substituted with squid.
