Chili Garlic flavored Ceviche Salad
Ingredients (6-8 servings)
| Salmon (sushi grade, 5-mm bite-size pieces) |
150 g |
| Boiled octopus (sushi grade, 5-mm bite-size pieces) |
80 g |
| Scallops (sushi grade, bite-size pieces) |
80 g |
|
【A】
S&B Seasoning Mix (Chili Garlic Edamame) |
24 g |
|
Vegetable oil |
24 g |
| Cilantro (cut into 1 cm pieces) |
25 g |
| Red onion (thinly sliced) |
50 g |
| Trevise (Italian chicory) (2 cm pieces) |
75 g |
| Boiled beets (canned) (5 mm dices) |
75 g |
| Olive oil |
15 g |
| Pink grapefruit (bite-size pieces) |
1/2 |
| Lime (thinly sliced) |
1/2 |
| Red leaf lettuce (2-3 cm pieces) |
50 g |
| Curly lettuce (2-3 cm pieces) |
50 g |
Directions
- Cut the cilantro into 1 cm pieces. Mince the red onion and chop the trevise into 2 cm pieces.
Combine and put them in cold water briefly to make them crisp, then drain thoroughly. Cut the beets into 5 mm dices.
- Peel off the white pith from the grapefruit and break the pulp into bite-size pieces. Cut the lime into thin slices.
- Cut the red leaf lettuce and curly lettuce into 2-3 cm pieces. Put them in cold water briefly to make them crisp, then drain thoroughly.
- Cut the salmon into 5 mm-thick bite-size pieces. Cut the octopus into 5 mm-thick pieces. Cut the each scallop diagonally into 2 or 3 slices.
- Combine 【A】 and mix well.
- Put 【4】 into a large bowl, add 【5】 and mix well. Add 【1】 and mix, then add oil and mix well. Add lime juice and 【2】, and mix well.
- Put 【3】 into a dish and serve 【6】 over it.
