Products & Gifts / Culinary Creations / Aaron Sánchez / Recipes
Ceviche de Camarones y Callos de Hacha Tropical
Ingredients:

Serves 4

½ lb 16-20 size shrimp, peeled, deveined, and cut in half lengthwise
½ lb 20-30 size sea scallops
Juice of 1 lemon
2 bay leaves
1 teaspoon salt
1 tablespoon Tabasco

1 cup mango nectar
Juice of 1 lime
½ small red onion, thinly sliced into half moons
½ medium tomato, diced
1 jalapeño chile, seeded, deveined and chopped
1 tablespoon chopped cilantro
1 teaspoon aji Amarillo
1 tablespoon chopped chives
Bring a medium size pot of water to boil, add the lemon juice, bay leaves and salt. Submerge scallops in water for five minutes, then add shrimp and cook for 30 seconds (just enough time for shrimp to turn slightly pink). Remove from boiling water into an ice bath to stop cooking. Drain seafood and cool completely.
Combine remaining ingredients, add to seafood, and adjust salt. Allow1 hour marinating time in refrigerator before serving.