Quick Ceviche of Salmon, Shrimp and Scallop
4 servings
40 minutes
Quick ceviche made from salmon, shrimp, and scallops is a vibrant, refreshing dish with deep roots in Latin American cuisine, adapted for modern life. Thin slices of red fish, sea scallops, and tender shrimp marinated in lime juice create a unique balance of tartness and freshness. The light spicy aroma of chili pepper and subtle notes of herbs give the dish a special character. It’s the perfect appetizer for warm evenings, a light dinner or an elegant dish for celebrations. Served chilled to highlight the freshness of the seafood. The taste of ceviche is an explosion of citrus notes, tenderness of fish and a hint of spice that evokes a sense of sea breeze. In Europe, it has become popular as an exquisite gastronomic find that opens new dimensions of flavor experiences.
1
Clean the salmon or any other red fish from the skin and cut it into cubes about 1 cm.
- Salmon: 150 g
2
Clean the shrimp (uncooked) and cut into pieces about 1 cm.
- King Prawns: 4 pieces
3
Cut the scallop to the same size.
- Sea scallops: 6 pieces
4
For the marinade, finely chop the chili (the amount of chili is a matter of taste, you can even skip it). Pour in the juice of 2 freshly squeezed limes.
- Chili pepper: to taste
- Lime: 2 pieces
5
Add finely chopped white part of green onion, as well as chopped stems of cilantro and parsley. Set aside the leaves of cilantro and parsley for garnish.
- Green onions: 2 stems
- Coriander: 0.5 bunch
- Parsley: 0.5 bunch
6
Marinate for 30 minutes in the refrigerator.
7
Garnish with fresh chopped parsley and/or cilantro when serving.
- Parsley: 0.5 bunch
- Coriander: 0.5 bunch