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Amarillo Ceviche Mixto




Source of Recipe


Douglas Rodriguez, Ola, NYC


List of Ingredients




Sauce
1/3 cup freshly squeezed lime juice
1/3 cup freshly squeezed lemon juice
1 tablespoon aji amarillo paste
1 tablespoon turmeric
1/4 cup clam juice
1 tablespoon grated fresh ginger
Pinch of salt to taste

1/2 pound shrimp, peeled, deveined,
and blanched
1/2 pound octopus, cooked
and sliced crosswise into 1/8-inch slices
1/2 pound saut�ed bay scallops
1 yellow tomato, seeded and diced
1 small yellow bell pepper, seeded and diced
1 tablespoon chopped fresh chives
2 tablespoons sliced green onions
1 tablespoon coarsely chopped fresh cilantro for garnish

Recipe



Place all the sauce ingredients in a blender or food processor and pur�e 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.

Serves 6.