Watermelon and Squid Salad

In a bowl, whisk the rice vinegar, Champagne vinegar, scallions, jalapeños, 2 teaspoons of the lime zest and 1 tablespoon of the lime juice. Season with salt and pepper.

Light a grill. In a medium bowl, toss the squid with the oil, orange zest, crushed red pepper and the remaining 1 tablespoon of lime juice and 1 teaspoon of lime zest; season with salt and pepper. Grill the squid over high heat until lightly charred, 4 minutes.

Arrange the watermelon slices on a platter. Drizzle with the dressing and sprinkle with the tarragon and mint. Top the watermelon with the squid, sprinkle with sumac and serve right away.