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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, salmon, scallop and tuna ceviche. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Salmon, Scallop and Tuna Ceviche is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s 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 wonderful.

Transfer the diced fish to a large bowl. Add the serrano peppers, garlic, cilantro, and salt. Vivek Singh's tuna and scallop ceviche recipe is inspired by trying the combination of tuna and mango for the first time at a Mexican restaurant. When making ceviche, make sure you always use the freshest seafood possible.

To get started with this 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 can achieve it.

The ingredients needed to make Salmon, Scallop and Tuna Ceviche:
  1. Prepare For the fish:
  2. Take 750 g combine Salmon, Scallop and Tuna. Chopped into small bite size square pieces
  3. Make ready 2 serrano peppers - sliced thin
  4. Get 4 cloves garlic - smashed
  5. Prepare 2 tbsp fresh cilantro - chopped
  6. Make ready 2 tsp salt
  7. Make ready 10 limes - juiced (enough to fully cover the fish in lime juice)
  8. Make ready 1 large grapefruit - juiced
  9. Take 2 oranges – juiced
  10. Prepare For the Ceviche
  11. Prepare 2-3 shallots - thinly sliced
  12. Take 3 tsp salt - divided
  13. Make ready warm water
  14. Make ready 5 Roma tomatoes - seeded and diced
  15. Make ready 2 small bell peppers - seeded and diced
  16. Get 10 limes - juiced
  17. Take 1 small bunch fresh cilantro - chopped
  18. Prepare 1 tbsp olive oil
  19. Make ready to taste hot sauce -

It is rich in calcium, extremely flavorful, and is. Place in a bowl, and add salt and pepper. Put salmon in nonreactive bowl and cover with lime juice. In a sauté pan, heat olive oil over low heat.

Steps 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.

Put salmon in nonreactive bowl and cover with lime juice. In a sauté pan, heat olive oil over low heat. Season the tuna with a little salt and freshly ground white peppeer. Keep the steaks warm in an oven set to very low heat. Place the salmon piece or fillets skin-side up in a shallow ovenproof dish.

So that’s going to wrap this up for this exceptional food salmon, scallop and tuna ceviche recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!