Amarillo-Ceviche Mixto (Peru)

Submitted by Catherine and George Kniazewycz - January 2009

Ingredients

For marinade:
2/3 cup freshly squeezed lime juice
2/3 cup freshly squeezed lemon juice
2 Tb Peruvian ají amarillo (spicy yellow pepper) paste
OR 2 Tb smooth chipotle salsa
2 Tb turmeric
1/2 cup clam juice
2 Tb grated fresh ginger
Pinch of salt to taste
Mix all marinade ingredients until thoroughly blended.

For ceviche:
1-1/2 lb. shrimp, peeled, deveined, and blanched
2 lb. New Zealand green mussels on half shell (available frozen), steamed, removed from shells
1 lb. bay scallops, sautéed in 1 Tb olive oil
1 handful grape tomatoes, diced
1 medium yellow bell pepper, seeded and diced
2 Tb chopped fresh chives
2 Tb sliced green onions
2 Tb coarsely chopped fresh cilantro, for garnish
Preparation
In non-reactive bowl mix together marinade, shrimp, mussels, scallops, tomato, bell pepper, chives, and green onions.
Cover and refrigerate 1 hour. Before serving, garnish with chopped cilantro.
Makes 12 servings.