Instructions

Steam mussels until open, remove the flesh and let them temper. Open the rest of the shellfish, wash the shells of scallops well and keep for the presentation.
Chop the flesh of all shellfish in small dices.  Remove the veins and seeds of yellow pepper; chop into fine brunoise like the red onion. Mix the mollusks with yellow pepper, red onion and chopped coriander.
We incorporate the ice and juice of 4 limes; stir gently until flavors well combined, remove the ice. Set shellfish ceviche on the shells of scallops, season with juice and olive oil. Spice with pink pepper and decorate with seaweed codium.

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