Scallop, Shrimp, and Squid "Ceviche"
A fresh and citrusy seafood ceviche featuring a trio of tender poached seafood - scallops, shrimp, and squid - marinated in Seville orange juice and spiced with ají amarillo chile. Perfect as a refreshing appetizer or light meal.
Ingredients
- •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")
- •¼ cup finely chopped red onion
- •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
- •¼ cup chopped cilantro
Cooking Instructions
- 1.
Whisk together juice, chile purée, onion, and 1 1/2 teaspoons salt in a large bowl for marinade.
5 min
- 2.
Halve squid tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/4-inch rings.
10 min
- 3.
Poach scallops and shrimp in a medium pot of barely simmering water, stirring occasionally, until barely cooked through, about 1 minute. Stir in squid and cook, stirring occasionally, until just tender, about 40 seconds.
2 min
- 4.
Drain seafood well in a colander and add to marinade. Marinate, uncovered and chilled, at least 3 hours (for flavors to develop).
180 min
- 5.
Just before serving, stir in cilantro. Spoon seafood into shallow bowls with a slotted spoon, then spoon marinade over it.
5 min
