Shrimp and Scallop Ceviche

Shrimp and Scallop Ceviche
Photo by Romulo Yanes

Ingredients

  • 1 teaspoon ají amarillo
  • 1 red jalapeño chile
  • ¼ cup fresh lime juice
  • 2 tablespoons red onion
  • 2 tablespoons fresh chives
  • 1 tablespoon fresh cilantro
  • 2 tablespoons scallions
  • + 8 more ingredients
    • 2 water
    • 1 8-oz bottle clam juice
    • 6 tablespoons fresh orange juice
    • 1 green jalapeño chile
    • ¼ teaspoon saffron
    • ½ pound bay scallops (or quartered sea scallops)
    • 2 tablespoons yellow tomato
    • 1 pound shelled and deveined shrimp

Toast the saffron, stirring over low heat, in a dry skillet until fragrant, then stir in the clam juice. Simmer until reduced to 1/2 cup, 5 to 6 minutes. Set saffron broth aside to cool. Whisk together the aj amarillo, saffron broth, orange juice, and lime juice in a large bowl. Stir in diced and...

View full recipe at Epicurious

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