Corn, Shrimp, and Scallop Ceviche

By Marcus Samuelsson |

The theme of Week 5′s episode of the Taste was “Latin Flavors.” I wanted to showcase seafood, so I chose a ceviche to prepare for my team. That ceviche was inspired by this recipe. Check back next week for more recipes, and keep rooting for #TeamMarcus.




1 Bay Scallop per person(plus the shell)

Amaebi shrimp

1 teaspoon Shrimp powder

3 oz corn

2 oz mezcal

.1 oz tomato powder

Shrimp Broth

8 oz shrimp heads (amaebi)

1 oz grapeseed oil

.1 oz Garlic

¼ tsp mitmita

2 cups coconut water

lime juice

1 tsp shrimp powder

1 oz red onion, sliced and in ½ inch pieces



injera brunoised



Pickled ginger


The Taste

For the Shrimp Broth:

Roast shrimp heads with oil and garlic. Crush gently. Add in mitmita, roast some more. Add coconut water. Bring to a boil and cook for 5 minutes. Let sit for about 30 minutes. Strain. Bring back to boil and reduce by 1/2. Let cool. Add ½ oz lime juice and shrimp powder for every 2 oz of broth that remains. Mix in red onion and chill.

To Assemble:

Roast the corn, then flambé in the mezcal. Add in tomato powder then cook until dry.

Slice the scallop. Toss in the shrimp broth and lime mixture. Season with salt. Place the scallop with some of the liquid on the spoon. Top with the corn. Place the shrimp (raw on top) season with salt. Garnish with shaved biltong, ginger, cilantro and injera.