Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, salmon, scallop and tuna ceviche. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Salmon, Scallop and Tuna Ceviche is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Salmon, Scallop and Tuna Ceviche is something that I have loved my entire life.
To get started 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 it.
The ingredients needed to make Salmon, Scallop and Tuna Ceviche:
- Prepare For the fish:
- Get 750 g combine Salmon, Scallop and Tuna. Chopped into small bite size square pieces
- Make ready 2 serrano peppers - sliced thin
- Get 4 cloves garlic - smashed
- Get 2 tbsp fresh cilantro - chopped
- Get 2 tsp salt
- Make ready 10 limes - juiced (enough to fully cover the fish in lime juice)
- Make ready 1 large grapefruit - juiced
- Get 2 oranges – juiced
- Get For the Ceviche
- Prepare 2-3 shallots - thinly sliced
- Take 3 tsp salt - divided
- Prepare warm water
- Get 5 Roma tomatoes - seeded and diced
- Make ready 2 small bell peppers - seeded and diced
- Prepare 10 limes - juiced
- Prepare 1 small bunch fresh cilantro - chopped
- Make ready 1 tbsp olive oil
- Make ready to taste hot sauce -
Instructions to make Salmon, Scallop and Tuna Ceviche:
- Marinate ("cook") the fish. Transfer the diced fish to a large bowl. Add the serrano peppers, garlic, cilantro, and salt.
- 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.
- Allow the fish to cook. Cover the bowl with plastic wrap and transfer to the refrigerator to keep cold.
- Allow your fish to "cook" for 1-4 hours (see notes). Stir every hour.
- Soak the shallots. Add the shallots to a separate bowl and cover with hot (not boiling) water and 2 teaspoons salt. Mix well.
- 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.
- Marinate the tomatoes. Approximately 30 minutes before serving (see notes) add the shallots, tomatoes, and bell pepper to a new, larger, mixing bowl.
- Add the juice from approximately 5-10 limes and sprinkle with approximately 1 teaspoon of salt. Mix well to combine.
- 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.
- Check the fish. Check the doneness of your fish. The fish should, at the very least, be completely white around the outside.
- 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.
- Stir in the chopped cilantro and olive oil and several dashes of hot sauce, if desired.
So that is going to wrap this up for this exceptional food salmon, scallop and tuna ceviche recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
