Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a instant dish, salmon, scallop and tuna ceviche. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Salmon, Scallop and Tuna Ceviche is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Salmon, Scallop and Tuna Ceviche is something that I have loved my whole life.

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

So that is going to wrap it up for this Best food salmon, scallop and tuna ceviche recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!