Salmon And Scallop Ceviche

1. 1

   Cut tomato in half length-wise and cut into quarter; remove core leaving meaty skin. dice to make 4 into the size of a thumbnail.

2. 2

   Cut onions into same size. Rinse onion under cold water to de-flame. add to bowl with tomatoes.

3. 3

   Slice radish into match sticks and combine w/ tomatoes & onion.

4. 4

   Mince garlic

5. 5

   Mince habanero or jalepeno or serrano.

6. 6

   Make small thin slices of salmon and add to bowl with salsa mixture.

7. 7

   Make small thin slices of scallop and add to bowl.

8. 8

   Add minced garlic & finely chopped habanero or jalepeno.

9. 9

   Add hand-torn cilantro.

10. 10

    Add freshly ground salt and pepper.

11. 11

    Add strained juice of limes; sufficient to cure. Add touch of extra virgin olive oil.

12. 12

    Set in fridge til meat is firm (cured) and flavors blend. about one hour or so.

* Per serving · 4 servings · Values may vary.