Shrimp and scallop ceviche in a delicious citrus marinade with Chef Aaron Sanchez

Chef and owner of the Manhattan restaurant, Paladar, Aaron Sanchez creates a fusion Caribbean, Central and South American flavors. In this video Aaron creates a shrimp and scallop ceviche in citrus marinade, a perfect dish for summer.

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* 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

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.

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