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1/4 teaspoon crumbled saffron

1 (8-oz) bottle clam juice

2 tablespoons diced red onion

2 tablespoons diced, seeded yellow tomato

2 tablespoons chopped scallions

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh cilantro

3/4 to 1 teaspoon ají amarillo*

6 tablespoons fresh orange juice

1/4 cup fresh lime juice

2 bowls of ice water

1 pound shelled and deveined shrimp

1/2 pound bay scallops (or quartered sea scallops)

a red and a green jalapeño chile, thinly sliced crosswise for garnish

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