Scallop, Shrimp, and Squid "Ceviche"

Scallop, Shrimp, and Squid "Ceviche" might be just the main course you are searching for. This recipe serves 6. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains about 14g of protein, 1g of fat, and a total of 94 calories. Head to the store and pick up bottled ají amarillo chile purée, sea scallops, shrimp in shell, and a few other things to make it today. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes approximately 75 hours. This recipe is typical of South American cuisine.

Instructions

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

Ingredients you will need

Marinade

Chili Pepper

Juice

Onion

Salt

Equipment you will use

Whisk

Bowl

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

Ingredients you will need

Squid

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.

Ingredients you will need

Scallops

Shrimp

Squid

Water

Equipment you will use

Pot

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

Ingredients you will need

Marinade

Seafood

Equipment you will use

Colander

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

Ingredients you will need

Cilantro

Marinade

Seafood

Equipment you will use

Slotted Spoon

Bowl

Ceviche can be chilled up to 8 hours (cover once cooled).

Equipment

Ingredients

Servings:

1Tbsp

bottled ají amarillo chile purée (often labeled "crema")59milliliters

chopped cilantro 237milliliters

fresh Seville orange juice (or 1/2 cup regular fresh orange juice plus 1/2 cup fresh lime juice)59milliliters

finely chopped red onion 227grams

sea scallops, tough ligament removed and scallops halved horizontally 227grams

shrimp in shell (21 to 25 per pound), peeled and deveined 227grams

cleaned squid

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp can be paired with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Caposaldo Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 10 dollars.