Squid with Citrus, Chile and Mint

Place the squid in a medium bowl and season with salt and pepper.

Using a sharp knife, carefully peel the pomelo; be sure to remove all of the bitter white pith. Working over a large bowl, cut in between the membranes to release the sections. Chop the sections into ½-inch pieces and return them to the bowl. Squeeze any extra juice from the membranes into the bowl.

In a large skillet, heat the 2 tablespoons of olive oil until shimmering. Add the squid and cook over high heat, tossing, until bright white, about 2 minutes. Transfer the squid to the bowl with the pomelo, add the crushed pepper and toss; season with salt. Arrange the squid and pomelo on a platter and top with the mint. Drizzle with olive oil and serve.