Name: Shrimp and Scallop Ceviche
Ingredients: 1/4 teaspoon crumbled saffron; 1 (8-oz) bottle clam juice; 2 tablespoons diced red onion; 2 tablespoons diced, seeded yellow tomato; 2 tablespoons chopped scallions; 2 tablespoons chopped fresh chives; 1 tablespoon chopped fresh cilantro; 3/4 to 1 teaspoon ají amarillo*; 6 tablespoons fresh orange juice; 1/4 cup fresh lime juice; 2 bowls of ice water; 1 pound shelled and deveined shrimp; 1/2 pound bay scallops (or quartered sea scallops); a red and a green jalapeño chile, thinly sliced crosswise for garnish

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Shrimp and Scallop CevicheRomulo Yanes

Recipe notes

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