Lima-Style Calamari


  • 2 c Sweet potato flour
  • 2 c Flour
  • 1⁄2 lb. Point Judith calamari, thinly sliced, tubes and tentacles
  • 1 c Buttermilk
  • 4 oz. Leche de tigre, recipe follows
  • 2 oz. Butter, melted
  • 2 T Green onion, sliced
  • 2 T Cilantro, chopped
  • 2 T Serrano chilies, thinly sliced and fried
  • 2 T Bonito flakes
  • Flavorless oil, as needed for frying Aji salt, recipe follows, as needed


Combine flours; set aside. In a large bowl, combine calamari and buttermilk, allowing to soak for a minute; drain and toss in the flour mixture, shaking off excess.

Deep-fry calamari in preheated 400°F oil until golden crispy, about 1 to 2 minutes. Drain, transfer to a bowl and toss with leche de tigre, butter, green onion, cilantro, fried serranos and salt.

Plate and garnish with bonito flakes. Makes 2 servings.

To make aji amarillo salt: combine 1 cup kosher salt with 1⁄4 cup ground aji amarillo and 1 tablespoon ground black pepper. Mix well.

To make leche de tigre: combine and blend the following until smooth: 1 cup each lemon and lime juice, 1⁄4 cup yuzu, 1⁄4 cup white soy sauce, 3⁄4 cup sugar, 2 ounces sliced garlic, 2 tablespoons each aji amarillo paste and fish sauce and 1 tablespoon yuzu kosho. Makes about 30 ounces. 

Chef Tom Berry, Ruka, Boston, Massachusetts, from Food Fanatics Magazine®