Amarillo Ceviche Mixto

Amarillo Ceviche Mixto
Amarillo Ceviche Mixto
This Peruvian ceviche offers a plethora of interesting textures: the meaty chew of octopus, the refreshing bite of shrimp, and the marshmallowy smoothness of bay scallops. It's all bathed in the electric yellow glow of a sauce made with Peru's most common chile pepper, the aji amarillo. You can find jarred aji amarillo paste at South American markets. The pepper imparts a distinct fruity quality to this dish, and the addition of turmeric and ginger enhances this fruitiness while toning down the pepper's heat. The variety of seafood in the following preparation, along with its exciting color, is certain to be a favorite on your table.
  • Preparing Time: -
  • Total Time: -
  • Served Person: 6 servings
Food Processor Citrus Fish Fruit Shellfish Appetizer Marinate Cocktail Party Dinner Latin American Nuevo Latino South American Lemon Lime Seafood Octopus Scallop Shrimp Chill Cilantro Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
  • pinch of salt
  • 1 tablespoon chopped fresh chives
  • 1/4 cup clam juice
  • 2 tablespoons sliced green onions
  • 1/3 cup freshly squeezed lemon juice
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon ground turmeric
  • 1/3 cup freshly squeezed lime juice
  • Carbohydrate 8 g(3%)
  • Cholesterol 75 mg(25%)
  • Fat 1 g(2%)
  • Fiber 1 g(4%)
  • Protein 17 g(34%)
  • Saturated Fat 0 g(1%)
  • Sodium 522 mg(22%)
  • Calories 111

Preparation Place all the sauce ingredients in a blender or food processor and purée 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. Note:Aji amarillo is a spicy Peruvian yellow pepper. Most commonly found as a jarred paste in South American markets. From The Great Ceviche Book, Revised by Douglas Rodriguez with Laura Zimmerman. Copyright © 2003, 2010 by Douglas Rodriguez. Published by Ten Speed Press, a division of Random House, Inc.

Preparation Place all the sauce ingredients in a blender or food processor and purée 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. Note:Aji amarillo is a spicy Peruvian yellow pepper. Most commonly found as a jarred paste in South American markets. From The Great Ceviche Book, Revised by Douglas Rodriguez with Laura Zimmerman. Copyright © 2003, 2010 by Douglas Rodriguez. Published by Ten Speed Press, a division of Random House, Inc.

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