Marinated Cuttlefish Salad

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  • Level: Intermediate
  • Total: 1 hr (includes marinating time)
  • Active: 40 min
  • Yield: 4 servings
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1/4 cup olive oil 

4 limes, juiced 

2 oranges, juiced 

2 tablespoons finely chopped fresh mint

Kosher salt and freshly ground black pepper

8 baby cuttlefish, cleaned and cut into strips 

8 baby cuttlefish, cleaned and cut into strips

1 carrot, peeled into strips 

1 bell pepper, peeled into strips 

1 zucchini, peeled into strips 

Raspberry Vinaigrette, recipe follows 

1/4 cup toasted hazelnuts, chopped 

Raspberry Vinaigrette:

1/2 pint raspberries, mashed

1 tablespoon Dijon mustard

1 tablespoon white wine vinegar

1/2 tablespoon finely chopped fresh mint

1 teaspoon sugar

Kosher salt and freshly ground black pepper

1/2 cup olive oil


  1. Combine the oil, lime juice, orange juice, mint and some salt and pepper. Put the cuttlefish in the mixture and marinate at least 20 minutes.
  2. Meanwhile, in a mixing bowl, combine the carrots, peppers and zucchini with the Raspberry Vinaigrette.
  3. Preheat your grill pan. Cook the cuttlefish until cooked through, about 2 minutes on a hot grill pan. Put the cooked cuttlefish over the vegetable salad. Top with the hazelnuts.

Raspberry Vinaigrette:

  1. Combine the raspberries, mustard, vinegar, mint, sugar and some salt and pepper. Stream the oil into the mixture and whisk until emulsified.
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