Hello, I’m Marie. Today, I will show you a way to make salmon, scallop and tuna ceviche recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Salmon, Scallop and Tuna Ceviche Recipe
Salmon, Scallop and Tuna Ceviche is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Salmon, Scallop and Tuna Ceviche is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have 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:
- Get For the fish:
- Get combine Salmon, Scallop and Tuna. Chopped into small bite size square pieces
- Make ready serrano peppers - sliced thin
- Prepare garlic - smashed
- Make ready fresh cilantro - chopped
- Take salt
- Make ready limes - juiced (enough to fully cover the fish in lime juice)
- Prepare large grapefruit - juiced
- Prepare oranges – juiced
- Make ready For the Ceviche
- Get shallots - thinly sliced
- Get salt - divided
- Take warm water
- Take Roma tomatoes - seeded and diced
- Get small bell peppers - seeded and diced
- Prepare limes - juiced
- Take small bunch fresh cilantro - chopped
- Get olive oil
- Prepare sausage sauce -
Steps 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 sausage (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 sausage sauce, if desired.
So that’s going to wrap this up with this exceptional dish salmon, scallop and tuna ceviche recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
