Scallop, Shrimp, and Squid "Ceviche"

Scallop, Shrimp, and Squid "Ceviche"
Photo by Romulo Yanes


  • 1 tablespoon bottled ají amarillo chile purée (often labeled "crema")
  • ¼ cup cilantro
  • ¼ cup red onion
  • ½ pound large shrimp in shell (21 to 25 per pound), peeled and deveined
  • ½ pound cleaned squid
  • 1 cup fresh Seville orange juice (or 1/2 cup regular fresh orange juice plus 1/2 cup fresh lime juice)
  • ½ pound sea scallops, tough ligament removed and scallops halved horizontally

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...

View full recipe at Epicurious


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