Salmon And Scallop Ceviche – a delicious recipe with salmon, tomatoes, red onion, garlic, jalepeno pepper, cilantro. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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
Cut onions into same size. Rinse onion under cold water to de-flame. add to bowl with tomatoes.
3
Slice radish into match sticks and combine w/ tomatoes & onion.
4
Mince garlic
5
Mince habanero or jalepeno or serrano.
6
Make small thin slices of salmon and add to bowl with salsa mixture.
7
Make small thin slices of scallop and add to bowl.
8
Add minced garlic & finely chopped habanero or jalepeno.
9
Add hand-torn cilantro.
10
Add freshly ground salt and pepper.
11
Add strained juice of limes; sufficient to cure. Add touch of extra virgin olive oil.
12
Set in fridge til meat is firm (cured) and flavors blend. about one hour or so.
112
kcal
Calories
2
g
Fat
23
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 ounces salmon wild fresh alaskan, 1 sea scallop large, 4 tomatoes organic roma or strawberry, 1 red onion medium organic, and more.
Yes, Salmon And Scallop Ceviche falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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