Gluten-Free Crab and Squid Aguachile Recipe


Refreshing, colorful, and flavorful with a feisty spice kick, this obsession-worthy ceviche-like dish hails from L.A.’s famed Mary Sue Milliken and Susan Feniger (who were featured in our Spring 2015 issue). A snap to prepare, it’s a perfect hot-weather meal, especially when paired with tortilla chips and gluten-free beer.

Servings 2 people


  • 1⁄4 pound small fresh squid gutted, beaks removed, peeled, and rinsed
  • 1 cup fish stock or bottled clam juice
  • Kosher salt
  • 1 cucumber unpeeled and halved
  • 1⁄4 bunch fresh cilantro leaves and stems
  • 1 serrano chile stemmed, seeded, and chopped
  • 4 teaspoons fresh lime juice
  • 1⁄4 pound cooked Alaska king crabmeat
  • 1⁄2 large avocado pitted, peeled, and cut into 1⁄4-inch dice
  • 1⁄2 mango peeled, pitted, and cut into 1⁄4-inch dice


  1. Slice squid into 1⁄8-inch rings and cut the heads in half. In a small pot, bring the fish stock to a boil, season to taste with salt, and add the squid. Lower the heat to a simmer and turn off the heat. Let the squid finish cooking as the broth cools. Transfer the squid to a bowl and chill thoroughly, reserving the broth for another use.
  2. Cut 1 cucumber half into chunks, put it in a blender or food processor with 1 tablespoon water, the cilantro, chile, lime juice, and 1⁄2 teaspoon salt, and blend until liquefied. Strain through a fine-mesh sieve, discard the solids, and transfer the liquid to a large bowl. Chill thoroughly.
  3. Peel the remaining cucumber half and cut into 1⁄4-inch dice. Add the cucumber, squid, crabmeat, avocado, and mango to the bowl with the chilled cucumber-chile liquid. Gently mix until combined.
  4. Transfer to a serving bowl or individual bowls and serve.

Photo: Maren Caruso

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