Calamari Grapefruit and Avocado Bruschetta
User Reviews
5
Calamari Grapefruit and Avocado Bruschetta
Description
Calamari Grapefruit and Avocado Bruschetta features marinated squid grilled briefly to develop a tender but firm texture. The squid is sliced and tossed with a salad made from diced avocado, grapefruit supreme segments, jalapeño, red onion, cilantro, and red bell pepper. This salad combines sweet citrus flavors, creamy avocado, and a mild spiciness from the jalapeño, enhanced with lime juice and olive oil. Toasted rustic bread slices, lightly brushed with olive oil and rubbed with garlic, form the base, adding crunch and aromatic notes. The assembly creates a balanced dish showcasing both smoky grilled seafood and fresh, vibrant flavors.
The grilling process quickly cooks the squid, causing it to shrink and develop a slight char that enhances the flavor. The combination of sharp citrus and creamy textures from the avocado make it a refreshing appetizer or light meal. The garlic-rubbed toasted bread adds a savory element, making this bruschetta an inviting bite with different textures.
This dish suits gatherings where fresh and lightly grilled seafood with a bright salad topping is appreciated. It's best served promptly to maintain the crispiness of the toast and the freshness of the salad components.
Ingredients
For calamari
- 1 lb squid tentacles too if they're available, cleaned - see link below, fresh; tubes
- 3 cloves garlic minced
- 1 lemon zested and juiced
- black pepper fresh ground
- ¼ cup olive oil
For salad
- 1 jalapeno pepper stemmed and seeded, minced
- ½ cup cilantro chopped
- ¼ cup red onion minced
- ½ red bell pepper diced
- 1 grapefruit supremed* and diced
- 1 avocado diced - Dice avocado at the last minute so it doesn't oxidize
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
- 1 loaf bread or other varieties, rustic Italian or French
- ¼ cup olive oil
- 1 garlic skin removed, whole clove
Instructions
- In a small bowl, combine garlic, lemon zest and juice, black pepper and olive oil. Whisk to combine. Add squid and toss to combine. Set in the refrigerator for 20-30 minutes to marinate.
- In a medium bowl, combine jalapeño, cilantro, red onion, bell pepper, grapefruit, avocado, lime juice and olive oil. Set aside.
- Cut bread crosswise into 1" wide slices. Brush both sides of bread lightly with olive oil. Set aside.
- Heat grill to a medium heat - about 375 degrees. Grill bread for 1-2 minutes on each side, until toasted and lightly browned. Transfer to a cutting board.
- Gently rub toasts on one side with garlic. Discard any remaining garlic.
- Place whole squid tubes and tentacles (if you have them) on the grill for about 1-2 minutes per side, turning them once. (Squid will immediately shrink up.) Transfer squid to a cutting board.
- Slice the squid tubes crosswise into 1/4" rings.
- Add squid to the salad and toss to combine.
- Arrange bread on a platter and top each slice with a large spoonful of the calamari mixture. Serve immediately.
Notes
- Supreme the grapefruit by removing the peel and membranes before dicing to avoid bitterness in the salad.
- Dice the avocado just before assembling to prevent browning from oxidation.
- Marinate the squid for 20-30 minutes in the lemon and garlic mixture to enhance flavor without overpowering its natural texture.
- Grill squid quickly over medium heat to avoid toughness; it cooks fast and shrinks noticeably.
- Lightly toast rustic or Italian bread slices and rub with a garlic clove for added aroma before topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 132mg | 44% |
| Sodium | 29mg | 1% |
| Potassium | 365mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 765IU | 15% |
| Vitamin C | 41.3mg | 46% |
| Calcium | 33mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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