About the Chef

Ceviche

Perfect for summer, Aaron Sanchez creates a shrimp and scallops dish in citrus marinade.
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Related Links

• Paladar Restaurant
• Official Site for Aaron Sanchez

Recipe

Ceviche Recipe

Ingredients

• Juice of 1 lemon
• 2 bay leaves
• 1 tbsp. Tabasco
• 1/2 lb. 20 ? 30 size sea scallops
• 1/2 lb. 16-20 size shrimp, peeled, deveined, cut in half lengthwise
• 1/2 med. Tomato, diced
• 1 jalapeno chile, chopped, seeded
• 1 tsp. Aji Amarillo
• 1 tbsp. chopped chives
• 1 tbsp. chopped cilantro
• 1 cup mango nectar or orange juice
• Juice of 1 lime
• 1 tsp. salt

Directions

1. Bring to boil medium pot of water. Add lemon juice, bay leaves, salt, submerge sea scallops for 5 minutes, add shrimp. Cook 30 seconds. Remove from boiling water into ice bath. Drain seafood. Cool. Combine remaining ingredients. Add to seafood.