Serves 8-10 people


For the Ceviche

1 pound rock shrimp
1 pound bay scallops
2 Tbsp canola oil
1 pt. yellow cherry tomato
1 red bell pepper
3-4 ears of corn
1 ½ cup spring onions
1 Tbsp chives, chopped
2 Tbsp cilantro, chopped

For the Marinade

½ cup fresh orange juice
½ cup lemon juice
2 Tbsp. aji amarillo paste
1 teaspoon ground turmeric
1/4 cup clam juice
1 Tbsp fresh ginger
Pinch of salt to taste

For the Crispy Quinoa

1 cup quinoa
2 cups water
2 tsp salt

Special Equipment

Food processor
Large stock pot
Large nonstick sauté pan


For the Ceviche

In a large pot of salted boiling water, blanch your rock shrimp for 1-2 minutes. With a spider pull the shrimp out and shock in an ice bath. Remove from the ice bath, dry and reserve for later. Dry your scallops with a bar towel or dinner napkin and season with salt just before cooking. Slice your cherry tomatoes in half, reserve. Finely dice your red bell pepper, reserve. Slice the corn kernels off the cob and with the back of a knife “milk” the corn cobs of the remainder of the corn juice. Briefly sauté the corn and juice for 2 minutes and reserve. With a mandolin, very thinly slice your spring onions and reserve. Preheat a large nonstick sauté pan over high heat and with a small amount of canola oil, briefly sauté your bay scallops in small portions until they are brown on one side. Do this in small portions so as not to over crowd your pan. Overcrowding will make your scallops take longer to cook and make them rubbery. When each batch is finished, transfer them to a large stainless steel bowl. When all scallops are done, add the cooked shrimp, tomatoes, red bell pepper, corn, spring onions and chives.

For the Marinade

Combine all ingredients in a blender and blend until smooth. Pour this mixture over your ceviche and let rest for 30 minutes.

For the Crispy Quinoa

Rinse your quinoa 5 times in cold water, discarding any that float to the top. In a small sauce pot, add your quinoa, water and salt. Bring this to a boil then reduce the heat to a simmer. Cover your pot with a lid and cook for 15 minutes. When finished cooking, pour 2 more cups of cold water into your pot and gently stir the quinoa to break up any large clumps. Drain this through a sieve and then transfer the quinoa into a large dry towel and squeeze out all the excess water. Transfer the quinoa to a parchment lined baking sheet and spread out in a very thin layer. Dry in a 200 degree convection oven for 30 minutes. Preheat a small amount of canola oil to 375 degrees. Fry the quinoa for 1 minute until crispy, season with salt and drain on paper towels. Use this as a garnish.

To Serve

Serve a nice tall mound of Ceviche garnished with fresh cilantro and crispy quinoa on a dinner plate or in a Chinese to go box with some chopsticks or in a mini wok spoon as a passed item!

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