The Peruvian chile pepper called ají amarillo, though called a yellow pepper, is actually closer to orange in color. A spicy paste made with ají amarillo comes in jars.
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
1/4 cup bottled clam juice
1 tbsp. grated fresh ginger
1 tbsp. Peruvian ají amarillo paste
1 tbsp. turmeric
Pinch of salt
1/2 lb. bay scallops, lightly sautéed
1/2 lb. octopus, cooked and cut crosswise into 1/8-inch-thick slices
1/2 lb. shrimp, peeled, deveined, and blanched
1 yellow tomato, seeded and diced
1 small yellow bell pepper, diced
1 tbsp. chopped fresh chives
2 tbsp. sliced scallions
1 tbsp. coarsely chopped cilantro, for garnish
1. Make the sauce: In a blender or food processor, combine the lemon juice, lime juice, clam juice, ginger, chile paste, turmeric, and salt. Process to a smooth puree and transfer to a large stainless steel or glass bowl.
2. Assemble the ceviche: Add the scallops, octopus, shrimp, tomato, bell pepper, chives, and scallions to the sauce in the bowl. Cover and refrigerate for 1 hour.
3. Before serving, garnish with chopped cilantro.