Recipe of Award-winning Salmon, Scallop and Tuna Ceviche

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Before you jump to Salmon, Scallop and Tuna Ceviche recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Spend less Money In The Kitchen.

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We hope you got insight from reading it, now let's go back to salmon, scallop and tuna ceviche recipe. You can have salmon, scallop and tuna ceviche using 19 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to make Salmon, Scallop and Tuna Ceviche:

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

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