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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a creative dish, ceviche of scallops, tuna and salmon, oriental style. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Ceviche of Scallops, Tuna and Salmon, Oriental Style is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Ceviche of Scallops, Tuna and Salmon, Oriental Style is something which I have loved my whole life. They are nice and they look fantastic.

Nikkei-style preparations such as this often feature Japanese ingredients like soy sauce, togarashi, and sesame oil. Salmon fillet with dill in ice. Seafood Carpaccio (Salmon, Tuna and Scallop).

To get started with this particular recipe, we have to first 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 it.

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

Garnish with extra coriander leaves and serve immediately, with extra lime wedges, if desired. Finely chopped raw tuna and salmon marinated in lemon juice served in seashell. Add chicken broth, vinegar and soy sauce; heat to boiling. Oriental-Style Sea Scallops recipe: Try this Oriental-Style Sea Scallops recipe, or contribute your own.

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.

Lots of oriental vegetables and an interesting blend of seasonings give this light and healthy scallop stir-fry its exotic flavor. Peruvian style grilled skewers made of veal heart, marinated in vinegar, garlic, cumin and Peruvian panca pepper. Assorted Asian vegetables sauteed topped with pan seared salmon and oriental house sauce. Fresh diced tuna, house oriental leche de tigre. We've been to a few different steak houses in Hong Kong and Tango is our new preferred venue.

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