' Ceviche - San Martiño Winery



  • 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
  • 1 ripe avocado. Dice it and add some lime juice so it won’t turn brown.
  • 2 tablespoon of ají Amarillo if you have it. This is a hot yellow chile paste available at Latino markets. Personally, I like to use Sambal Oelek which is a chili paste that I fell in love with when I visited Malaysia. It is easy to find at your local Kroeger
  • 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)
  • One red and one green jalapeño chile, thinly sliced crosswise for garnish


  • CevicheToast the saffron, stirring over low heat, in a dry skillet until fragrant, then stir in the clam juice. Simmer until reduced to 1/2 cup, 5 to 6 minutes. Set saffron broth aside to cool.
  • Whisk together the aji Amarillo or Samba Oelek whichever you prefer, saffron broth, avocado, orange juice, and lime juice in a large bowl. Stir in diced and chopped vegetables and herbs.
  • Cut the shrimp into chunks. Poach shrimp in 4 quarts simmering salted water, stirring occasionally until just cooked through, 40 seconds. Scoop out shrimp with a slotted spoon and add to one bowl of ice water to cool.
  • Return water to a simmer and poach scallops the same way (40 seconds), transferring them to the second bowl of ice water and discarding the cooking water.
  • Drain the seafood well and toss it in the saffron broth mixture. Season with salt
  • Chill the ceviche, covered, 3 hours and serve garnished with sliced jalapeños and a sprig of cilantro.