Amarillo Ceviche Mixto

Name: Amarillo Ceviche Mixto
Yield: 4 servings
Ingredients: 1 1/3 cup freshly squeezed lime juice; 1 1/3 cup freshly squeezed lemon juice; 1 1 tablespoon aji amarillo paste (see Note); 1 1 tablespoon ground turmeric; 1 1/4 cup clam juice; 1 1 tablespoon grated fresh ginger; 1 Pinch of salt; 1 1/2 pound shrimp, peeled, deveined, and blanched; 1 1/2 pound octopus, cooked and sliced crosswise into 1/8-inch slices; 1 1/2 pound sautéed bay scallops; 1 1 yellow tomato, seeded and diced; 1 1 small yellow bell pepper, seeded and diced; 1 1 tablespoon chopped fresh chives; 1 2 tablespoons sliced green onions; 1 1 tablespoon coarsely chopped fresh cilantro for garnish

From the kitchen of Carly

Golden aji amarillo and turmeric brighten this mixed seafood ceviche, uniting shrimp, octopus, and scallops in a silky lime-lemon bath spiked with fresh ginger. The citrus cooks the seafood while the peppers add warmth and depth. Refreshing, complex, and built for sharing.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/3 cup freshly squeezed lime juice
11/3 cup freshly squeezed lemon juice
11 tablespoon aji amarillo paste (see Note)
11 tablespoon ground turmeric
11/4 cup clam juice
11 tablespoon grated fresh ginger
1Pinch of salt
11/2 pound shrimp, peeled, deveined, and blanched
11/2 pound octopus, cooked and sliced crosswise into 1/8-inch slices
11/2 pound sautéed bay scallops
11 yellow tomato, seeded and diced
11 small yellow bell pepper, seeded and diced
11 tablespoon chopped fresh chives
12 tablespoons sliced green onions
11 tablespoon coarsely chopped fresh cilantro for garnish

Instructions

Place all the sauce ingredients in a blender or food processor and purée until smooth. In a nonreactive bowl, mix together the sauce, shrimp, octopus, scallops, tomato, bell pepper, chives, and green onions. Cover and refrigerate for 1 hour. Before serving, garnish with the chopped cilantro.