Tasty Salmon, Scallop and Tuna Ceviche Recipe

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Salmon, Scallop and Tuna Ceviche. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Salmon, Scallop and Tuna Ceviche as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy yummy snack you should try this Salmon, Scallop and Tuna Ceviche recipe. This Salmon, Scallop and Tuna Ceviche make for a tasty summer dinner that you can make it easy. The Salmon, Scallop and Tuna Ceviche recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Salmon, Scallop and Tuna Ceviche recipe.

Salmon, Scallop and Tuna Ceviche.

Before preparing the dish, we have done some research on how to make Salmon, Scallop and Tuna Ceviche easily with delicious taste. You can cook Salmon, Scallop and Tuna Ceviche using 19 ingredients and 12 steps. Here is how you achieve that.

Perfect Salmon, Scallop and Tuna Ceviche Recipe Ingredients

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

How to make Salmon, Scallop and Tuna Ceviche from scracth

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..