Reserve Now

Ceviche Amarillo

Back to Recipes

Instructions

Method:

In a large bowl, combine diced seafood and season with kosher salt. Pour about 4 oz. of the leche de tigre over the top, as well as about 6 oz. of the aguachile. Allow to sit for about two minutes. Taste the broth and adjust seasoning as you see fit. At this point, garnish with the peppers, fruits, vegetables and herbs. Drizzle with extra virgin olive oil and sprinkle sea salt to finish. Serve immediately with plenty of warm tortilla chips.

Ingredients

Ceviche Amarillo

8 oz. fresh U10 scallops
8 oz. fresh U12 shrimp, peeled, deveined and diced
8 oz. #1 grade tuna, diced
4 oz. leche de tigre (recipe below)
6 oz. yellow aguachile (recipe below)
½ a English cucumber, thinly sliced
1 serrano pepper, thinly sliced
½ a red onion, shaved
¼ a mango, shaved into ribbons
4 cilantro sprigs
1 orange, peel removed and sliced into wedges
Maldon sea salt
Extra virgin olive oil

Leche de Tigre

3 oz. scallops
3 oz. shrimp
1 cup fish stock
½ cup lime juice
2 celery stalks
1 serrano pepper
1 T cilantro, roughly chopped
1 T salt

Combine all ingredients in a blender and puree until smooth. Strain through a fine mesh sieve and reserve cold.

Yellow Aguachile

1 yellow bell pepper, cut into strips
1 habanero pepper, sliced
1 serrano pepper, sliced
1 mango, peeled and roughly diced
½  a carrot, peeled and sliced
¼ cup orange juice
2 T vegetable oil

Combine all ingredients in a blender and puree until smooth. Strain through a fine mesh sieve and reserve cold.

Richard Sandoval
Restaurateur

During the past 18 years, Richard’s career as a chef-restaurateur has evolved to encompass being a culinary consultant, television personality, cookbook author and brand ambassador. RS Hospitality is now a leading restaurant group with over 45 restaurants around the world. Richard combines authentic Latin ingredients with international flavors and inventive techniques. His methods create new and unexpected cuisines such as modern and coastal Mexican, Latin-Asian, Peruvian and Pan-Latin.

MAKE YOUR RESERVATION