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Southeast Asian Squid Salad

['1/4 cup fresh lime juice', '2 1/2 tablespoons Asian fish sauce (preferably nam pla)', '1 1/2 to 2 tablespoons sugar', '1/2 teaspoon salt', '1 to 2 (1 1/2- to 2-inch-long) fresh Thai or serrano chiles, finely chopped, including seeds', '2 tablespoons vegetable oil', '1 1/2 lb medium squid (about 16), rinsed inside and out', '2 carrots, halved crosswise', '1 seedless cucumber (usually plastic-wrapped), halved crosswise', '1 (6 oz) head of Boston lettuce, torn into bite-size pieces (3 1/2 cups)', '1 cup loosely packed fresh cilantro leaves', '1 cup loosely packed fresh mint leaves', '4 scallions, thinly sliced diagonally', '1/2 cup coarsely chopped salted dry-roasted peanuts (2 oz)', 'Accompaniment: lime wedges']

Whisk together lime juice, fish sauce, sugar (to taste), salt, and chile (to taste) in a large bowl until sugar is dissolved, then add oil in a slow stream, whisking until combined.
Pull off and reserve flaps from squid bodies if attached. Cut squid bodies crosswise into 3/4-inch-thick rings and halve flaps lengthwise. If tentacle clusters are large, halve lengthwise and cut longer tentacles, if attached, crosswise into 2-inch pieces.
Bring a 4- to 5-quart pot of salted water to a boil. Stir in squid and cook until it just turns opaque, about 30 seconds. Drain in a colander and rinse under cold running water to stop cooking. Drain well, then toss in a bowl with 2 tablespoons dressing (reserve remainder).
Cut carrots and cucumber lengthwise into thin wide ribbons using a vegetable peeler.
Toss together carrot and cucumber ribbons, lettuce, cilantro, mint, and scallions in a large bowl, then add squid and reserved dressing and toss again to coat. Sprinkle squid salad evenly with peanuts before serving.

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