Amarillo Ceviche Mixto
['1/3 cup freshly squeezed lime juice', '1/3 cup freshly squeezed lemon juice', '1 tablespoon aji amarillo paste (see Note)', '1 tablespoon ground turmeric', '1/4 cup clam juice', '1 tablespoon grated fresh ginger', 'Pinch of salt', '1/2 pound shrimp, peeled, deveined, and blanched', '1/2 pound octopus, cooked and sliced crosswise into 1/8-inch slices', '1/2 pound sautéed bay scallops', '1 yellow tomato, seeded and diced', '1 small yellow bell pepper, seeded and diced', '1 tablespoon chopped fresh chives', '2 tablespoons sliced green onions', '1 tablespoon coarsely chopped fresh cilantro for garnish']
Place all the sauce ingredients in a blender or food processor and purée until smooth. In a nonreactive bowl, mix together the sauce, shrimp, octopus, scallops, tomato, bell pepper, chives, and green onions. Cover and refrigerate for 1 hour. Before serving, garnish with the chopped cilantro.
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