Salmon and Scallop Ceviche
By: Mike Maheras
Published: Wednesday, February 10, 2010 - 11:29pm

Ingredients




2 ounces wild fresh alaskan salmon
1 large sea scallop
4 organic roma or strawberry tomatoes
1 medium organic  red onion
1 organic clove garlic
1/2 organic habanero or 1 organic jalepeno pepper
3 organic radishes
1 bunch organic cilantro
4 organic limes, juiced
Large Coarse Sea Salt 
Black Pepper
Extra Virgin Olive Oil

Preparation

1 Cut tomato in half length-wise and cut into quarter; remove core leaving meaty skin. dice to make 4 into the size of a thumbnail. 2 Cut onions into same size.  Rinse onion under cold water to de-flame. add to bowl with tomatoes. 3 Slice radish into match sticks and combine w/ tomatoes & onion. 4 Mince garlic 5 Mince habanero or jalepeno or serrano. 6 Make small thin slices of salmon and add to bowl with salsa mixture. 7 Make small thin slices of scallop and add to bowl. 8 Add minced garlic & finely chopped habanero or jalepeno. 9 Add hand-torn cilantro. 10 Add freshly ground salt and pepper. 11 Add strained juice of limes; sufficient to cure. Add touch of extra virgin olive oil. 12 Set in fridge til meat is firm (cured) and flavors blend. about one hour or so.

About


effectively: make salsa of tomato, onion, radish
if using hhabanero, use latex gloves or try using fork to hold pepper while mincing. wash hands.