b'In a mixing bowl, whisk the lime juice and olive oil together in the same fashion that you would mix a vinaigrette, then add the cucumber balls, diced red and yellow peppers, and chopped mint and cilantro. Season with salt and pepper to taste and then toss the poached squid in the vinaigrette.TO SERVE:Place the watermelon disks in the center of your plate, and arrange the dressed squid on the disks. Spoon the cucumber-pepper vinaigrette around and over the squid and watermelon. Garnish with drops of chili and mint oil, then top with fresh cilantro sprigs.CHEF STELLINOS SUGGESTED WINE PAIRING:The Spanish Quarter Chardonnay-Albario'