Simple Way to Make Quick Salmon, Scallop and Tuna Ceviche

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Any-night-of-the-week Salmon, Scallop and Tuna Ceviche. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look 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 begin with this recipe, we have to first prepare a few ingredients. You can cook Salmon, Scallop and Tuna Ceviche using 19 ingredients and 12 steps. Here is how you cook that.

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Ingredients and spices that need to be Prepare 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 for this special food Recipe of Super Quick Homemade Salmon, Scallop and Tuna Ceviche. Thank you very much for reading. I'm confident that 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 loved ones, colleague and friends. Thank you for reading. Go on get cooking!