Peruvian Ceviche Trio – A Symphony of Seafood Flavors in Every Bite!

Allergens

Fish, Shellfish, Soy

Ingredients

• 1 lb fresh white fish fillet (such as sea bass or halibut), cut into bite
• sized pieces 1 lb jumbo shrimp, peeled and deveined 24 mussels, cleaned and bearded 8 oz scallops, rinsed and patted dry 6 limes, juiced (divided) 1 medium red onion, thinly sliced 2 cups cherry tomatoes, halved 1 cup cilantro leaves, packed 1/4 cup mint leaves, packed 2 cups red pepper, finely diced 3 tbsp Peruvian aji amarillo paste 1/4 cup extra virgin olive oil 1 tsp sea salt (divided) 1/4 tsp black pepper (divided)

Instructions

1. a. In a large mixing bowl, combine the fish fillet and shrimp with half of the lime juice, 1/2 tsp salt, and 1/8 tsp black pepper. Toss well to coat, cover, and let marinate in the refrigerator for 30 minutes. b. In a separate mixing bowl, combine mussels with the remaining lime juice, a pinch of salt, and a dash of black pepper. Mix gently, then set aside for 15 minutes. c. In another mixing bowl, combine scallops with 2 tbsp lime juice, a pinch of salt, and a dash of black pepper. Toss well to coat, cover, and let marinate in the refrigerator for 10 minutes. d. Prepare the ceviche sauces: In a blender or food processor, blend together the remaining lime juice, aji amarillo paste, 2 tbsp olive oil, salt, and black pepper to taste. Set aside. e. Divide the marinated fish, shrimp, mussels, and scallops among three different serving bowls. Add corresponding ceviche sauces to each bowl and mix gently. f. To serve, garnish each bowl with a combination of red onion slices, cherry tomatoes, and a mixture of cilantro and mint leaves. Drizzle with the remaining olive oil and enjoy!

Chef’s Insight

The aji amarillo adds a unique tanginess that balances the acidity of the lime juice.

Notes

Adjust the heat of the dish by using more or less aji amarillo paste. Use fresh seafood for best results.