Curried Calamari Ceviche with Mango and Avocado Recipe. For the more exotic side of you

INGREDIENTS:2 cups water, plus more for the ice water bath12 ounces cleaned calamari, bodies cut into 1/2-inch rings and tentacles left whole1/2 cup freshly squeezed grapefruit juice (from about 1 grapefruit)1/2 teaspoon finely grated lime zest1/2 cup freshly squeezed lime juice (from about 5 limes), plus more as needed1/2 small red onion, finely chopped2 tablespoons minced shallot (from about 1/2 medium shallot)1 medium garlic clove, minced1/2 serrano chile, stemmed, seeded, and minced1/4 teaspoon curry powder1 medium mango, peeled and cut into medium dice1/4 cup thinly sliced red radishes (from about 2 medium radishes)Kosher saltFreshly ground black pepper3 medium avocadosINSTRUCTIONS:Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.Bring the measured water to a boil over high heat in a medium saucepan. Add the calamari, stir, and cook until just opaque, about 1 minute. Remove with a slotted spoon to the ice water bath and let cool, about 4 to 5 minutes. Remove the calamari from the ice water bath and spread out on a clean kitchen towel or paper towels to dry.Place the grapefruit juice, lime zest, lime juice, onion, shallot, garlic, serrano, and curry powder in a large, nonreactive bowl and stir to combine. Add the dry calamari, mango, and radishes, season with salt and pepper, and stir to combine. Cover and refrigerate for at least 2 hours and up to 6 hours. Taste and season with additional salt, pepper, and lime juice as needed.Peel the avocados, cut them in half, and remove the pits. To serve, mound about a quarter of the ceviche onto each avocado half.