Recipe of Speedy Salmon, Scallop and Tuna Ceviche

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, salmon, scallop and tuna ceviche. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Salmon, Scallop and Tuna Ceviche is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Salmon, Scallop and Tuna Ceviche is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook salmon, scallop and tuna ceviche using 19 ingredients and 12 steps. Here is how you cook that.

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

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