To clean squid, work in sink.
Hold body of squid firmly in one hand; grasp head firmly with other hand; pull head, twisting gently from side to side.
Head and contents of body should come away in one piece.
Cut tentacles off head; reserve.
Discard head and contents of body.Grasp tip of pointed, thin, clear cartilage protruding from body; pull out and discard.
Rinse squid under cold running water.
Peel off and discard spotted outer membrane.
Pull off side fins; reserve.
Rinse inside of squid bodies thoroughly under running water to remove any grit or extraneous matter.
Cut squid bodies crosswise into 1/4-inch (0.5 cm) rings.
Cut reserved fins into thin slices.
Body rings, fins and reserved tentacles are all edible parts.
Drop squid pieces into large saucepan of boiling water; reduce heat to medium.
Cook uncovered until squid is tender, about 15 minutes.
Meanwhile, mix oil and lemon juice in medium bowl.
Remove squid from water with skimmer or slotted spoon, draining well.
Add to oil mixture; stir to coat.
Refrigerate covered, stirring occasionally, 12 to 24 hours.
Stir remaining ingredients into squid mixture.
Refrigerate covered 2 to 4 hours.