Yucatecan Ceviche with Shrimp, Squid and Habanero

1½ cups fresh orange juice1#189; cups fresh lime juice1 fresh habanero chile, stemmed1#189; tablespoons sugarSalt12 ounces cleaned squid (including the tentacles if you're so inclined)2 oranges12 ounces small to medium cooked shrimp2 small "pickle" or Persian (baby) cucumbers (7 ounces total), cut into matchsticks1 small (about 12 ounces) jicama, peeled and cut into matchsticks1 small red onion, thinly slicedAbout 1/3 cup (loosely packed) chopped fresh cilantro (thick bottom stems cut off)In a large bowl, combine the orange and lime juices. Cut the chile in half; scrape out and discard the seeds (you may want to wear disposable gloves - the chile is extremely spicy). Add the chile to the juice, along with the sugar and 1 teaspoon salt. Stir to dissolve the sugar and salt, then cover and refrigerate for 30 minutes. (That'll give you medium-spicy juice; you may want to let the mixture steep less or more time to achieve your perfect level of spiciness.) Remove the chile and discard.Meanwhile, half fill a large (4-quart) saucepan with water, heavily salt it and bring to a boil. Add the squid. When the water comes to a simmer, reduce the heat to keep it gently bubbling away. Cook until the squid is fully tender, about 30 minutes, then remove from the heat and let cool to lukewarm in the broth. Remove the squid and slice into 1/4-inch rings (cut the tentacles in half).Cut the stem and blossom ends off the oranges, then stand the oranges on a cutting board. Working close to the flesh, cut away the rind and all the white pith. With a sharp, thin knife, cut the orange segments from between the white membranes that divide them.Add the orange segments to the spicy juice, along with the squid, shrimp, cucumber, jicama and red onion. Cover, pressing all the solids snugly into the juice, and refrigerate for a half-hour or so, to blend all the flavors. Taste and season with salt if needed, then stir in the cilantro and spoon your ceviche into decorative glasses for all your guests to enjoy.Serves 12."Fiesta at Rick's" by Rick Bayless (2010 Norton)