b'Poached Calamari CevicheRICK MOONENServes 41 quart court bouillon (see accompanying recipe), for the poaching of the calamari1 pound fresh baby squid, cleaned and cut into thin rounds1 large bowl of ice water, for shocking the calamari3 ounces fresh lime juice4 tablespoons Pompeian Extra Virgin Olive Oil1 hothouse cucumber, peeled, seeded and made into small balls with a small melon baller1 red bell pepper, roasted, peeled, seeded and cut into small dice1 yellow bell pepper, roasted, peeled, seeded and cut into small dice1 tablespoon mint, chiffonade1 tablespoon cilantro, chiffonadeSalt and pepper to taste6 ounces ripe red seedless watermelon, cut into rounds or disks with a ring mold cutter1 teaspoon chili oil1 teaspoon mint oil2 or 3 sprigs fresh cilantro (or micro cilantro), for garnishFOR THE COURT BOUILLON:1 gallon water2 large onions, cut into medium dice1 large carrot, cut into medium dice2 stalks celery, sliced2 whole lemons, cut in half1 whole bay leaf10 black peppercornsSalt to tasteTO PREPARE THE COURT BOUILLON:In a large pot, bring all of the court bouillon ingredients to a boil. Season well with salt and simmer for 20 minutes.TO PREPARE THE CALAMARI CEVICHE:Bring the court bouillon back to a boil and turn off the flame so the boiling liquid stops rolling. Gently poach the squid in the still-hot bouillon for 45 seconds, then quickly drain the squid, and shock it in the ice water.Once the squid is cool, remove it from the ice water and drain it on a paper towel.118'