Cut down the side of each squid so that they can be laid flat on a chopping board. Using a sharp knife, lightly score the inside flesh in a crisscross pattern.
Mix all the dressing ingredients together in a bowl. Toss the squid in half the dressing until thoroughly coated.
Heat a ridged griddle pan until smoking hot, add the limes, cut side down, and cook for 2 minutes or until well charred. Remove from the pan and set aside. Keeping the griddle pan very hot, add the squid pieces and cook for 1 minute. Turn them over and cook for a further minute or until they turn white, lose their transparency and are charred.
Transfer the squid to a chopping board and cut into strips. Drizzle with the remaining dressing and serve immediately with the charred limes and a salad of mixed green leaves.