SCALLOP, SHRIMP, AND SQUID "CEVICHE"

Scallop, Shrimp, and Squid

Provided by Gina Marie Miraglia Eriquez

Yield Makes 6 (first course) servings

Number Of Ingredients 7

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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

Steps:

Whisk together juice, chile purée, onion, and 1 1/2 teaspoons salt in a large bowl for marinade.
Halve squid tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/4-inch rings.
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.
Drain seafood well in a colander and add to marinade. Marinate, uncovered and chilled, at least 3 hours (for flavors to develop).
Just before serving, stir in cilantro. Spoon seafood into shallow bowls with a slotted spoon, then spoon marinade over it.