Ingredients
Scale
- 250 g cooked octopus, cut into small cubes (2 cups)
- 250 g cooked and peeled shrimp (2 cups)
- 200 g cleaned squid, cut into rings
- 150 g cooked scallops or mussels (1 cup)
- 300 g cooked and chilled white rice (2 cups)
- 150 g red onion, thinly sliced (1 medium onion)
- 120 g seeded tomato, diced (1 large tomato)
- 40 g fresh ají amarillo, seeded and cut into thin strips (2 medium peppers)
- 20 g ají panca paste (1 ½ tablespoons)
- 15 g garlic paste (1 tablespoon)
- 90 ml fresh lime juice (6 tablespoons)
- 45 ml vegetable oil (3 tablespoons)
- 30 ml chilled fish stock (2 tablespoons)
- 15 g fresh parsley, chopped (¼ cup)
- 10 g fresh cilantro, chopped (¼ cup)
- 6 g salt (1 teaspoon)
- 3 g ground black pepper (1 teaspoon)
- 1 bay leaf
- 1 liter water