Ceviche with Tuna, Shirmp and Bay Scallops
Posted on June 5, 2012
I have already made ceviche once, but I did not have nearly enough fish. Ceviche is honestly pretty easy to make so Ill keep this post short. I bought raw medium sized shrimp, tuna (red) and bay scallops. The shrimp need to be de-veined, raw and cut into little cubes. Once you place the shrimp into the jar you will see the shrimp cook from clear to orange within an 1 hour or so. Place the bay scallops in the jar as well. Next cut the tuna into cubes and also put into the jar.
Once seafood is in the jar juice lemons and limes so the juice is equal parts and fills the jar. Cover and place in fridge.
24 hours later…
Cut up, whatever you want, I used —
- 1 green apple
- 1 red apple
- Red Onion
- 2 Serrano peppers <– key
- 2 Beef steak tomatoes (cubed)
Place into salad bowl and mix. Now add the ceviche from fridge. Here is where it is up to you…I typically dump the juice out and only put the seafood in the salad bowl…however this time I left a little more the juice and added lemon juice to the bowl. I liked this best.
Your home made ceviche is ready to go.
FYI…some say the juice from marinating the ceviche also known as Leche de Tigre is a great hangover cure!
I believe it.
Tagged: bay scallops, ceviche how long to marinate, ceviche how long will it keep, ceviche juice hangover cure, ceviche recipe, ceviche seattle, ceviche shrimp, hangover cure, hangover cure ceviche, how long does ceviche last, how to make ceviche, how to make ceviche with fish, how to make ceviche with shrimp, making ceviche at home, seattle chef, seattle cookbook, seattle cooking blog, seattle food blog, seattle food blogger