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

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, ceviche of scallops, tuna and salmon, oriental style. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Ceviche of Scallops, Tuna and Salmon, Oriental Style is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Ceviche of Scallops, Tuna and Salmon, Oriental Style is something which I have loved my entire life.

To get started with this particular recipe, we have to 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 cook that.

The ingredients needed to make Ceviche of Scallops, Tuna and Salmon, Oriental Style:
  1. Get 4 medium- sized scallops
  2. Prepare 75 g Tuna and Salmon Sashimi
  3. Prepare 1 tbsp light soy sauce
  4. Make ready 1/2 tbsp extra virgin olive oil
  5. Make ready 1 tbsp sesame oil
  6. Get 1 red chilli, finely chopped
  7. Make ready 1 small piece small ginger, sliced lengthways into wafer-thin matchsticks
  8. Prepare 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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