Ingredients

1 lb. cleaned squid patted dry

1 garlic clove finely grated

4 Persian cucumbers halved lengthwise and sliced diagonally

1 serrano chili , seeded and thinly slices

1/2 cup salted roasted peanuts

1/4 cup cilantro sprigs

2 Tbsp fresh mint

1 tsp brown sugar

1/4 cup plus 1 TBSP or more vegetable oil

1/4 cup fresh lime juice

2 tsp salt

1 tbsp fish sauce

Instructions

1. Whisk lime juice, garlic, fish sauce, 1/4 cup oil and 1/2 tsp salt in a large bowl. Add cucumber, chili and peanuts. Toss to coat. Set aside.

2. Make sure squid is as dry as possible, then toss with remaining 1 1/2 tsp salt. Separate bodies from tentacles.

3. Heat 1 Tbsp oil in a large cast-iron skillet until smoking. Sear the tentacles turning halfway through, until lightly charred and opaque. Do in two batches if necessary. Transfer to a plate. Add a little more oil then sear the bodies turning once, until lightly charred and opaque, 2-3 minutes. Thinly slice bodies then transfer squid to bowl with cucumber and toss to coat.

4. Arrange salad on a platter and drizzle remaining dressing over. Top with cilantro and mint.