Category: Main Course
Ceviche - TastyPlanner.com
Chef: Kate Torgersen
Great for summer!
Ingredients
3/4 lbs of salmon fillet
1/2 bay scallops
1/3 white onion cut into 1/4 inch dice
1 cup lime juice
1/2 cup orange juice
4 ripe roma tomatoes or 1 large ripe tomato cut into 1/4 inch dice
3 serrano or jalapeno chiles minced
1/4 cup loosely packed fresh cilantro
3 tbsp extra virgin olive oil
1 ripe Haas avocado
Instructions
Debone and remove skin from salmon. Cut into 1/2 inch cubes and place in large glass or stainless steel bowl. Add scallops, onion, and lime and orange juices and toss to mix well. Cover and refrigerate until fish is opaque throughout when a piece is sliced open (about 4 hours)
Before serving, drain juices and add tomatoes, chiles, chopped cilantro and olive oil and mix well. Season with 1/2 tsp of sea salt.
Halve avocado and remove pit. Cut avocado into 1/4 inch slices. Add to mix and toss gently.
Divide ceviche among 6 appetizer sized dishes and garnish with tortilla chips.
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Recipe Comments
This recipe is simple and satisfying! Guests will love this as well as be inspired by its fresh and tasty ingredients! This recipe is also great with shrimp, or a seafood mix (available in your freezer section) or cubed mahi-mahi. In the final step after draining the juices try adding fresh grated coconut, green onion and omitting the olive oil. OOOOOHHHH LALA….YUMMY!
Do you cook the scallops or salmon at all? I like sushi, but I always get nervous when dealing with raw fish myself. Just want to double check before attempting this myself.
