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Scallop, Shrimp, and Squid “Ceviche”

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Scallop, Shrimp, and Squid "Ceviche"

Scallop, Shrimp, and Squid "Ceviche"

amanda

Equipment

  • - Kitchen Scales

  • - Cutting Board

  • - Chef's Knife

  • - Mixing Bowl

  • - Measuring Cups and Spoons

  • - Cling Film

  • - Serving Platter

  • - Garnishing Kit

  • - Food Service Utensils Set

  • - Ziploc Bags

  • - Food Scissors

  • - Ceviche Stick (optional)

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")

  • 1/4 cup finely chopped red onion

  • 1/2 pound cleaned squid

  • 1/2 pound sea scallops, tough ligament removed and scallops halved horizontally

  • 1/2 pound large shrimp in shell (21 to 25 per pound), peeled and deveined

  • 1/4 cup chopped cilantro

Instructions

1

Instruction 1

Whisk together juice, chile purée, onion, and 1 1/2 teaspoons salt in a large bowl for marinade.
2

Instruction 2

Halve squid tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/4-inch rings.
3

Instruction 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.
4

Instruction 4

Drain seafood well in a colander and add to marinade. Marinate, uncovered and chilled, at least 3 hours (for flavors to develop).
5

Instruction 5

Just before serving, stir in cilantro. Spoon seafood into shallow bowls with a slotted spoon, then spoon marinade over it.
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