Watermelon And Squid Salad

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1/3 cup rice vinegar

1/3 cup Champagne vinegar

3 scallions, thinly sliced

2 jalapeños, seeded and minced

1 tablespoon finely grated lime zest

2 tablespoons lime juice

Salt and freshly ground pepper

1 pound baby squid, bodies and tentacles separated but left whole

1/4 cup extra-virgin olive oil

1 teaspoon finely grated orange zest

1/2 teaspoon crushed red pepper

1 small seedless watermelon (about 3 1/2 pounds)—halved, rind removed, flesh sliced 1/2 inch thick

1/3 cup chopped tarragon

1/3 cup chopped mint

Ground sumac, for sprinkling (optional, see Note)

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