Trim the edges and remove the membrane of <quantity>1</quantity> cuttlefish

Slice the cuttlefish horizontally to halve the thickness

Cut into thin strips and transfer to a bowl

Squeeze <quantity>1</quantity> lemon and add <quantity>2</quantity> stalks of mint into the bowl

Extract the supremes of 1 lemon and add to the cuttlefish. Mix well

Trim and slice <quantity>1</quantity> zucchini

Pick the leaves from <quantity>1<unit>bunch</unit></quantity> of basil and <quantity>1<unit>bunch</unit></quantity> of mint

Bring a medium pot of water to a boil and add salt to taste

Cook the zucchini and leaves until tender

Transfer everything to an ice bath to cool down

Strain and add the zucchini and leaves to a blender. Add salt to taste

Add black pepper to taste and <quantity>3<unit>tbsp</unit></quantity> of extra virgin olive oil

Blend until smooth. The zucchini sauce is ready

Season <quantity>⅓<unit>cup</unit></quantity> of squash blossoms with olive oil to taste

Drain the excess liquid from the cuttlefish marinade. Add extra virgin olive oil, salt, and pepper to taste. Stir well to incorporate

Add <quantity>2<unit>tbsp</unit></quantity> of the Zucchini Sauce to a plate. Add cuttlefish slices and lemon supremes to taste

Season with extra virgin olive oil and basil oil to taste. Add the squash blossoms. The cuttlefish ceviche & squash blossom is ready

Enjoy the freshness of this dish!