Recipe of Any-night-of-the-week Salmon, Scallop and Tuna Ceviche

Salmon, Scallop and Tuna Ceviche.

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, salmon, scallop and tuna ceviche. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Salmon, Scallop and Tuna Ceviche is one of the most well liked of current trending meals in the world. It's appreciated by millions daily. It's simple, it is fast, it tastes delicious. Salmon, Scallop and Tuna Ceviche is something that I've loved my entire life. They are nice and they look fantastic.

To get started with this 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 can achieve that.

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

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

Steps 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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