Salmon And Scallop Ceviche Recipe
Salmon And Scallop Ceviche has a nice taste. Salmon And Scallop Ceviche can be prepared easily. The lettuce arrangement enhances the glimpse of Salmon And Scallop Ceviche.
Ingredients
8 oz fresh salmon fillets
8 oz fresh scallops
1/2 cup lemon juice
1/2 cup lime juice
1 cup cherry tomatoes, halved
1/2 red onion, diced
1 canned hot green peppers, drained, diced
1/4 cup olive oil
3 tbsp lime juice
1 tbsp fresh coriander, finely chopped
1 garlic clove, minced
1/2 tsp oregano
Salt and pepper
Lettuce leaves
Fresh coriander sprigs
Directions
With a pair of small pliers, remove salmon bones.
Cut flesh into 1/2 inch (1.25 cm) cubes.
In a small glass bowl, combine salmon, scallops, lemon and lime juices.
Cover.
Refrigerate 5 hours or until flesh turns opaque.
Stir occasionally.
Remove from refrigerator.
Drain well.
Mix in remaining ingredients, except lettuce and coriander sprigs.
Cover.
Refrigerate 1 hour.
Arrange on a bed of lettuce.
Garnish with coriander.
Cut flesh into 1/2 inch (1.25 cm) cubes.
In a small glass bowl, combine salmon, scallops, lemon and lime juices.
Cover.
Refrigerate 5 hours or until flesh turns opaque.
Stir occasionally.
Remove from refrigerator.
Drain well.
Mix in remaining ingredients, except lettuce and coriander sprigs.
Cover.
Refrigerate 1 hour.
Arrange on a bed of lettuce.
Garnish with coriander.
