Ceviche of Scallops, Tuna and Salmon, Oriental Style
Ceviche of Scallops, Tuna and Salmon, Oriental Style

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, ceviche of scallops, tuna and salmon, oriental style. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Ceviche of Scallops, Tuna and Salmon, Oriental Style is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Ceviche of Scallops, Tuna and Salmon, Oriental Style is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook ceviche of scallops, tuna and salmon, oriental style using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Ceviche of Scallops, Tuna and Salmon, Oriental Style:
  1. Prepare 4 medium- sized scallops
  2. Prepare 75 g Tuna and Salmon Sashimi
  3. Make ready 1 tbsp light soy sauce
  4. Take 1/2 tbsp extra virgin olive oil
  5. Get 1 tbsp sesame oil
  6. Take 1 red chilli, finely chopped
  7. Make ready 1 small piece small ginger, sliced lengthways into wafer-thin matchsticks
  8. Get Fresh coriander leaves and chives (or fresh herbs of your choice) to garnish
Instructions to make Ceviche of Scallops, Tuna and Salmon, Oriental Style:
  1. Finely cut each scallop, tuna and salmon horizontally into 6 circular slices.
  2. Pour half the sesame oil into a plate and then, using your fingers, rub it over the surface of the plate.
  3. Combine the soy sauce, olive oil and remaining sesame oil.
  4. Add the chilli abd then brush the scallops, tuna and salmon with flavoursome soy-oil-chilli mixture.
  5. Arrange the scallop, tuna and salmon on the plate, put the ginger on top - remember to think of the ginger as a seasoning, so don't over do it.
  6. Scatter the coriander over the top and drop on the sliced chives.

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