Jul 09 2026
Restaurants›Kingfisher Bar & Grill›Ceviche De La Bandera & Bay Scallops & Shrimp, Cucumber, Avocado & Cilantro In Three Sauces: Red Ceviche, White Ceviche & Green Ceviche 23 Recipe

Ceviche De La Bandera & Bay Scallops & Shrimp, Cucumber, Avocado & Cilantro In Three Sauces: Red Ceviche, White Ceviche & Green Ceviche 23 Recipe

Inspired by Kingfisher Bar & Grill
Time1h
Serves4

Make Ceviche De La Bandera & Bay Scallops & Shrimp, Cucumber, Avocado & Cilantro In Three Sauces: Red Ceviche, White Ceviche & Green Ceviche 23 Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Seafood & Vegetables

Red Ceviche Sauce

White Ceviche Sauce

Green Ceviche Sauce

Garnishes & Assembly

Method

Seafood & Vegetables - Mise en Place

  1. 1

    Rinse bay scallops and shrimp; pat dry with paper towels to remove surface moisture. If scallops are large, chop into bite-sized pieces.

  2. 2

    Dice cucumber into small 1/4-inch (6 mm) cubes. Dice avocado into 1/2-inch (1.25 cm) cubes. Roughly chop half of the cilantro leaves to fold into the seafood later; reserve the rest for greens and garnish.

Red Ceviche Sauce

  1. 3

    Make Red Ceviche Sauce

    In a small bowl, whisk Ají amarillo paste with diced tomato and red onion. Stir in fresh lime juice and salt. Let stand 5 minutes to meld flavors.

White Ceviche Sauce

  1. 4

    Make White Ceviche Sauce

    In a separate bowl, whisk together lime juice, coconut milk, and fish stock. Add minced garlic and shallot; season with salt. Whisk until smooth. Chill briefly to allow flavors to marry.

Green Ceviche Sauce

  1. 5

    Make Green Ceviche Sauce

    In a blender, combine cilantro leaves, jalapeño, avocado, lime juice, and garlic. Blend until smooth and creamy. With the blender running, slowly stream in water to reach a pourable consistency. Season with salt.

Marinate & Assemble

  1. 6

    Divide Seafood & Start Marinating

    Split the cleaned bay scallops and shrimp into three equal bowls labeled Red, White, and Green. Leave the cucumber and avocado ready for folding into each ceviche later.

  2. 7

    Marinate in Sauces

    To the Red bowl, add Red Ceviche Sauce; to the White bowl, add White Ceviche Sauce; to the Green bowl, add Green Ceviche Sauce. Gently toss to coat evenly. Allow each to marinate 6–12 minutes in the refrigerator, stirring once or twice for even exposure.

  3. 8

    Fold in vegetables

    As each seafood portion develops, fold in an equal portion of cucumber and avocado cubes into each bowl, distributing colors evenly.

Finish & Serve

  1. 9

    Plate & garnish

    Spoon the red, white, and green ceviche portions side by side on a serving plate or into three small bowls. Scatter a bit of the remaining cilantro over the top. Arrange lime wedges and cilantro sprigs around for color.

  2. 10

    Finish with a light crack of black pepper on each portion. Serve immediately for the best texture and freshness.

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