CALAMARI WITH LIME AND GINGER
Steps:
- Remove peel and white pith from limes. Working over bowl to catch juice, cut between membranes with small sharp knife to release segments. Reserve lime segment and and juices separately in small bowls. Heat both oils in heavy large skillet over medium -high heat. Season squid with salt and peper. Add to skillet and saute until opaque, about 1 minute. Remove from heat. Mix in onions, ginger and reserved lime juice to taste. Transfer squid to serving platter. Garnish with line segments and serve.
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