Adapted from Emerson & Green

　　

Ingredients

Makes 6 (first course) servings

　　1 pound cleaned squid, bodies and tentacles left whole

　　5 passion fruit

　　1 tablespoon finely grated peeled fresh ginger

　　1 teaspoon Dijon mustard

　　1 teaspoon soy sauce

　　1 teaspoon minced garlic

　　1/2 teaspoon salt

　　1/8 teaspoon cayenne

　　1 small red onion, finely chopped

　　1/4 cup finely chopped fresh cilantro

　　

Step 1

Plunge squid into a large saucepan of boiling water, then remove pan from heat and let stand, stirring once or twice, 1‚ minutes. Drain squid in a colander and cool. Halve squid bodies lengthwise, then cut crosswise into very thin slices. Cut tentacles into bite-size pieces.

　　

Step 2

Halve each passion fruit crosswise, then scoop out pulp and force through a fine sieve into a large bowl, discarding seeds. Whisk in remaining ingredients, then add squid and toss well.