Ceviche with tomato and avocado salsa
Tuesday - November 27, 2018 11:12 am ,
Category : RECIPES
Ingredient:
3 large scallops (with or without corals according to taste). Sliced horizontally in half
200 g (7 oz) cleaned squid, cut into thin strips
125 g (4 oz) skinless salmon fillet, cut across the grain into wafer-thin strips
Juice of 2 limes
Salsa:
3 tomatoes, peeled, deseeded, and cut into thin strips
3 spring onion, finely chopped (including a little of the green leaves)
Fresh green chilli, halved, deseeded, and finely chopped
1 large avocado, halved, stoned, peeled, and finely chopped
Salt and black pepper
125 ml (4 fl oz) olive oil
Juice of 1 lime
2 tbsp chopped parsley
Method:
Put the scallops, squid, and salmon into a bowl. Add the lime juice, and stir gently until the fish is coated in juice. Cover, and chill for 4-5 hours until the fish is opaque.
Meanwhile, make the salsa: put the tomatoes, spring onions, chilli, and avocado into a bowl, and season with salt and pepper. Add the olive oil and lime juice, and stir gently to mix. Cover, and chill with the ceviche.
To serve, drain the juice form the fish, and mix the juice gently into the salsa with the chopped parsley. Arrange the fish on six plates, and spoon the salsa on top.
3 large scallops (with or without corals according to taste). Sliced horizontally in half
200 g (7 oz) cleaned squid, cut into thin strips
125 g (4 oz) skinless salmon fillet, cut across the grain into wafer-thin strips
Juice of 2 limes
Salsa:
3 tomatoes, peeled, deseeded, and cut into thin strips
3 spring onion, finely chopped (including a little of the green leaves)
Fresh green chilli, halved, deseeded, and finely chopped
1 large avocado, halved, stoned, peeled, and finely chopped
Salt and black pepper
125 ml (4 fl oz) olive oil
Juice of 1 lime
2 tbsp chopped parsley
Method:
Put the scallops, squid, and salmon into a bowl. Add the lime juice, and stir gently until the fish is coated in juice. Cover, and chill for 4-5 hours until the fish is opaque.
Meanwhile, make the salsa: put the tomatoes, spring onions, chilli, and avocado into a bowl, and season with salt and pepper. Add the olive oil and lime juice, and stir gently to mix. Cover, and chill with the ceviche.
To serve, drain the juice form the fish, and mix the juice gently into the salsa with the chopped parsley. Arrange the fish on six plates, and spoon the salsa on top.
