Salmon, Scallop and Tuna Ceviche
Salmon, Scallop and Tuna Ceviche

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, salmon, scallop and tuna ceviche. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Salmon, Scallop and Tuna Ceviche is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Salmon, Scallop and Tuna Ceviche is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook salmon, scallop and tuna ceviche using 19 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Salmon, Scallop and Tuna Ceviche:
  1. Make ready For the fish:
  2. Get 750 g combine Salmon, Scallop and Tuna. Chopped into small bite size square pieces
  3. Get 2 serrano peppers - sliced thin
  4. Take 4 cloves garlic - smashed
  5. Make ready 2 tbsp fresh cilantro - chopped
  6. Make ready 2 tsp salt
  7. Take 10 limes - juiced (enough to fully cover the fish in lime juice)
  8. Get 1 large grapefruit - juiced
  9. Get 2 oranges – juiced
  10. Take For the Ceviche
  11. Take 2-3 shallots - thinly sliced
  12. Get 3 tsp salt - divided
  13. Take warm water
  14. Get 5 Roma tomatoes - seeded and diced
  15. Make ready 2 small bell peppers - seeded and diced
  16. Prepare 10 limes - juiced
  17. Make ready 1 small bunch fresh cilantro - chopped
  18. Take 1 tbsp olive oil
  19. Make ready to taste hot sauce -
Instructions to make Salmon, Scallop and Tuna Ceviche:
  1. Marinate ("cook") the fish. Transfer the diced fish to a large bowl. Add the serrano peppers, garlic, cilantro, and salt.
  2. Cover with the juice from approximately 10 limes, 1 grapefruit, and 2 oranges. If your fish is not completely covered, add more lime (or lemon juice) as needed until it is.
  3. Allow the fish to cook. Cover the bowl with plastic wrap and transfer to the refrigerator to keep cold.
  4. Allow your fish to "cook" for 1-4 hours (see notes). Stir every hour.
  5. Soak the shallots. Add the shallots to a separate bowl and cover with hot (not boiling) water and 2 teaspoons salt. Mix well.
  6. Allow the shallots to soak for approximately 10-15 minutes before draining and rinsing with cold water. Cover and set aside in the refrigerator until ready to use.
  7. Marinate the tomatoes. Approximately 30 minutes before serving (see notes) add the shallots, tomatoes, and bell pepper to a new, larger, mixing bowl.
  8. Add the juice from approximately 5-10 limes and sprinkle with approximately 1 teaspoon of salt. Mix well to combine.
  9. Allow the tomatoes, shallots, and bell pepper to rest for approximately 15 minutes. Drain approximately half the liquid from the bowl, cover, and set aside in the refrigerator.
  10. Check the fish. Check the doneness of your fish. The fish should, at the very least, be completely white around the outside.
  11. Put it together. Once the fish is ready, remove the smashed garlic cloves. Add the tomato, shallots, and bell peppers to the fish, mixing well to combine.
  12. Stir in the chopped cilantro and olive oil and several dashes of hot sauce, if desired.

So that is going to wrap it up with this special food salmon, scallop and tuna ceviche recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!