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.
Ingredients
6 servings
Sauce
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.
Aji amarillo is a spicy Peruvian yellow pepper. Most commonly found as a jarred paste in South American markets.
Leave a Review
评论(1)
Back to TopI love the idea of using aji amarillo paste, though it's not easy to find. However, this is NOT ceviche unless the seafood is added to the sauce while it is still RAW. The acid in the citrus is the "cooking" action, if you will. If you do use raw seafood, make sure it is absolutely fresh.
Anonymous
7/26/2010
