- 1 cup fresh Seville orange juice (or 1/2 cup regular fresh orange juice plus 1/2 cup fresh lime juice)
- 1 tablespoon bottled ají amarillo chile purée (often labeled “crema”)
- 1/4 cup finely chopped red onion
- 1/2 pound cleaned squid
- 1/2 pound sea scallops, tough ligament removed and scallops halved horizontally
- 1/2 pound large shrimp in shell (21 to 25 per pound), peeled and deveined
- 1/4 cup chopped cilantro
- Whisk together juice, chile purée, onion, and 1 1/2 teaspoons salt in a large bowl for marinade.
- Halve squid tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/4-inch rings.
- Poach scallops and shrimp in a medium pot of barely simmering water, stirring occasionally, until barely cooked through, about 1 minute. Stir in squid and cook, stirring occasionally, until just tender, about 40 seconds.
- Drain seafood well in a colander and add to marinade. Marinate, uncovered and chilled, at least 3 hours (for flavors to develop).
- Just before serving, stir in cilantro. Spoon seafood into shallow bowls with a slotted spoon, then spoon marinade over it.