Salmon And Scallop Ceviche

• 2 ounces salmon wild fresh alaskan
• 1 sea scallop large
• 4 tomatoes organic roma or strawberry
• 1 red onion medium organic
• 1 clove garlic organic
• 1/2 habanero organic, or 1 organic jalepeno pepper
• 3 radishes organic
• 1 bunch cilantro organic
• 4 limes organic, juiced
• coarse sea salt Large
• black pepper
• extra-virgin olive oil

1. Cut tomato in half length-wise and cut into quarter; remove core leaving meaty skin. dice to make 4 into the size of a thumbnail.
2. Cut onions into same size. Rinse onion under cold water to de-flame. add to bowl with tomatoes.
3. Slice radish into match sticks and combine w/ tomatoes & onion.
4. Mince garlic
5. Mince habanero or jalepeno or serrano.
6. Make small thin slices of salmon and add to bowl with salsa mixture.
7. Make small thin slices of scallop and add to bowl.
8. Add minced garlic & finely chopped habanero or jalepeno.
9. Add hand-torn cilantro.
10. Add freshly ground salt and pepper.
11. Add strained juice of limes; sufficient to cure. Add touch of extra virgin olive oil.
12. Set in fridge til meat is firm (cured) and flavors blend. about one hour or so.

salmon, tomatoes, red onion, garlic, jalepeno pepper, cilantro, salt, black pepper, extravirgin olive oil

Taken from www.yummly.com/recipe/Salmon-and-Scallop-Ceviche-1673839 (may not work)