Cerviche of Tripletail plus+
For Ceviche, you want to use only the very freshest seafood. Make sure all of your seafood is trimmed and cleaned of all bones and skin and blemishes.
| 2 | Triple Tail or Large Tilapia fillets, boneless, skinless (approximately 8oz) |
| 1 | Sushi-Grade Tuna Steak, bones, skin and blood spots removed (4-6oz) |
| 8 large | fresh scallops (approximately 8oz) |
| 2 medium | shallot, finely diced |
| 1 tsp | fresh ginger, finely grated |
| 1 | lemon, juiced |
| 1 | lime, juiced |
| 2 | green onions, thinly sliced on the bias |
| 2 tbsp | chopped fresh cilantro |
| 2 | red Thai chilies, thinly sliced |
| 2 tbsp | olive oil |
| sea salt and freshly ground black pepper to taste |
Gently pat seafood dry with paper toweling.
Dice the Triple Tail and Tuna into ½ inch cubes and place into a large glass bowl.
Remove the mussel from each scallop. Cut each scallop in half through the middle to form two medallions. Cut each medallion into 4 equal size chunks and add to diced Triple Tail and Tuna mixture.
Add diced shallot, grated ginger, lemon juice, lime juice, chopped green onion, chopped cilantro, sliced red chilies, and olive oil to seafood mixture. Gently mix well, and season with sea salt, freshly ground black pepper to taste.
Cover and refrigerate for up to one hour to allow the citrus to cook the seafood slightly.
Remove ceviche from fridge and adjust seasoning to taste. Place into serving dishes and serve immediately.
Serves 4
