Tuna and Scallop Ceviche1/2 pound Tuna, diced
1/2 pound scallops, diced
1 Vidalia (or sweet) onion sliced thinly
juice of 3 lemons and 2 limes
1/3 cup cilantro, finely chopped
1 Tbs Olive oil
salt and pepper to taste
2 hours before you are ready to eat combine the above ingredients. Allow to rest in the refrigerator. The acid from the lemons and limes will actually "cook" the delicate flesh of the fish. Serve and enjoy!
Recipe notes: I used Bay scallops, but its certainly ok to use sea scallops. You could also use snapper, tilapia, anything that looks and smells fresh. I buy my fish from the fishmonger or Wholefoods. They don't say it's "sushi-grade," but frankly I don't know what that really means. I don't think there is a set standard. I recommend buying your fish from a reputable dealer and smelling it. If it smells fishy, don't buy it, and you certainly should not use it for sushi.