Recipe of Award-winning Salmon, Scallop and Tuna Ceviche

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Quick Salmon, Scallop and Tuna Ceviche. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Salmon, Scallop and Tuna Ceviche, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salmon, Scallop and Tuna Ceviche delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Salmon, Scallop and Tuna Ceviche is Serves 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Salmon, Scallop and Tuna Ceviche estimated approx 2 hours.

To get started with this particular recipe, we must prepare a few components. You can cook Salmon, Scallop and Tuna Ceviche using 19 ingredients and 12 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Get to make Salmon, Scallop and Tuna Ceviche:

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

Instructions to make 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.

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So that's going to wrap this up with this special food Recipe of Award-winning Salmon, Scallop and Tuna Ceviche. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!