Salmon Sea Bass And Bay Scallop Ceviche |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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This is a raw recipe from Carol Alt's Eating in the raw . Ingredients:
1/2 pint grape tomatoes |
1 medium purple onion, chopped |
1 bunch fresh cilantro (leaves only) |
1 heaping tbls vegetable and herb powder mix |
1 tbls garlic powder |
1/8 tsp ground cayenne pepper (or a little more) |
1 tsp evaporated celtic sea salt |
juice of 2 lemons |
juice of 15 limes |
2 tbls raw soy sauce called nama shoyu |
1 lb sushi-grade salmon, cubed |
1 lb sushi-grade chilean sea bass, cubed |
1 lb sushi-grade bay scallops, cubed |
Directions:
1. In a large bowl, combine the tomatoes, onion, herbs and spices, lemon and lime juices, and soy sauce.
2. Gently fold in the cubed salmon, sea bass and scallops.
3. Let marinate in the refrigerator for 3 hours before serving.
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