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1
Toast the saffron, stirring over low heat, in a dry skillet until fragrant, then stir in the clam juice.
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2
Simmer until reduced to 1/2 cup, 5 to 6 minutes.
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3
Set saffron broth aside to cool.
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4
Whisk together the aj amarillo, saffron broth, orange juice, and lime juice in a large bowl.
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5
Stir in diced and chopped vegetables and herbs.
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6
Now its time to poach the seafood.
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7
Have the bowls of ice water ready.
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8
Cut the shrimp in half lengthwise.
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9
Remove any tough muscles from the sides of the scallops.
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10
Poach shrimp in 4 quarts simmering salted water, stirring occasionally until just cooked through, 40 seconds.
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11
Scoop out shrimp with a slotted spoon and add to one bowl of ice water.
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12
Return water to a simmer and poach scallops the same way, transferring them to the second bowl of ice water and discarding the cooking water.
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13
Drain the seafood well and toss it in the saffron broth mixture.
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14
Season with salt and your favorite hot pepper sauce to taste.
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15
(We used a fruity habanero chile sauce.)
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16
Chill the ceviche, covered, 1 hour and serve garnished with sliced jalapenos and a sprig of cilantro.
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17
*A hot yellow chile paste available at Latino markets and by mail from Kitchen/Market, 888-468-4433.
