Directions
Salmon and Scallop Ceviche
Details
- Prep Time:
40 min - Ready Time:
40 min
Servings
Ingredients
- Fresh salmon
- Diver scallops
- Chives
- Fresh lemon
- Fresh lime
- Radish sprouts
- Truffle oil
- Kosher salt
- Salmon roe
Directions
Slice thin scaloppini pieces of both the salmon and the scallops. Now take sheet of cling film and cover both the top and bottom of the fish so it’s sealed. Now take a heavy flat surface of a tenderizer mallet and gently pound the fish until it’s about 2cm thick and set aside in the plastic on a cool plate.
Cut out even rectangles and arrange on the plate one salmon, one scallop and repeat. In a bowl combine the juice of half a lemon and half a lime with teaspoon of olive oil. Spoon the juice mixture over the fish and scallop on the plate. You want to do this about 30 min before serving as it will nicely cook the fish ever so slightly.
Take some finely chopped chives and distribute on top and add some radish sprouts scattered around.
Add two spoons of salmon roe on the scallop portion. Finish with a little truffle oil and a slight bit of kosher salt.
That should do it kids, if you are making these for a get together you can plate the fish ahead of time and add the juice and garnish before serving.
Enjoy!!!
Benny
Step by step in pictures here >>
About Benny
Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.
