Peruvian Inspired Ceviche

Directions Print

1. Steam or boil shrimp and scallops to a temperature of 140 degrees F. Drain and cool with ice.
2. Cut fish filet and octopus into small bite size pieces and combine with shrimp and scallops in a container to marinade.
3. Add Pico de Gallo, lime juice, salt & pepper to taste, Ají pepper, and stir. Let sit in refrigeration, stirring occasionally, for at least 1 hour.
4. Serve ideally in small bowls and accompany with tostones on the side.