Cut the squid bodies into 1/2 inch rings. You should have about 1 cup of rings and tentacles combined. fill a medium saucepan three quarters full of water and bring to a boil. Add the squid and cook over medium high heat for about 45 seconds, until opaque and firm. Drain and transfer to a bowl. Add the lemon juice, hot sauce, parsley, capers, bell peppers, garlic, oregano and salt. Mix thoroughly. Cover and refrigerate for at least 1 hour before serving. Serve a generous 1/4 cup to each person.