Amarillo Ceviche Mixto
by Douglas Rodriguez
of C

Yield: 6 servings
Sauce
1/3 cup freshly squeezed lime juice
1/3 cup freshly squeezed lemon juice
1 tablespoon aji amarillo paste
1 tablespoon turmeric
1/4 cup clam juice
1 tablespoon grated fresh ginger
Pinch of salt to taste

1/2 pound shrimp, peeled, deveined,
and blanched
1/2 pound octopus, cooked
and sliced crosswise into 1/8-inch slices
1/2 pound sautéed bay scallops
1 yellow tomato, seeded and diced
1 small yellow bell pepper, seeded and diced
1 tablespoon chopped fresh chives
2 tablespoons sliced green onions
1 tablespoon coarsely chopped fresh cilantro for garnish

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.

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.

Reprinted From: The Great Ceviche Book by Douglas Rodriguez.
Photography by Christopher Hirsheimer.
Copyright © 2003, Ten Speed Press.

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