Ingredients

• 1/3 cup freshly squeezed lime juice
• 1/3 cup freshly squeezed lemon juice
• 1 tablespoon aji amarillo paste (see Note)
• 1 tablespoon ground turmeric
• 1/4 cup clam juice
• 1 tablespoon grated fresh ginger
• Pinch of salt
• 1/2 pound shrimp, peeled, deveined, and blanched
• 1/2 pound octopus, cooked and sliced crosswise into 1/8-inch slices
• 1/2 pound sautéed bay scallops
• 1 yellow tomato, seeded and diced
• 1 small yellow bell pepper, seeded and diced
• 1 tablespoon chopped fresh chives
• 2 tablespoons sliced green onions
• 1 tablespoon coarsely chopped fresh cilantro for garnish

Instructions

1. Place all the sauce ingredients in a blender or food processor and purée until smooth. In a nonreactive bowl, mix together the sauce, shrimp, octopus, scallops, tomato, bell pepper, chives, and green onions. Cover and refrigerate for 1 hour. Before serving, garnish with the chopped cilantro.