Scallop, Shrimp, and Squid "Ceviche"
- ¼ cup cilantro
- ¼ cup red onion
- 1 cup fresh Seville orange juice (or 1/2 cup regular fresh orange juice plus 1/2 cup fresh lime juice)
- 1 tablespoon bottled ají amarillo chile purée (often labeled "crema")
- ½ pound cleaned squid
- ½ pound sea scallops, tough ligament removed and scallops halved horizontally
- ½ pound large shrimp in shell (21 to 25 per pound), peeled and deveined
Whisk together juice, chile purée, onion, and 1 1/2 teaspoons salt in a large bowl for marinade. Halve squid tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/4-inch rings. Poach scallops and shrimp in a medium pot of barely simmering water, stirring occasionally...