Tripletail, Tuna & Scallop Ceviche


1 8 oz. Tripletail fillet, boneless and skinless
1 4-6 oz. sushi-grade Tuna steak (with bones, skin and blood spots removed)
8 large fresh Scallops (approximately 8 oz.)
2 medium shallots, finely diced
1 tsp. fresh ginger, finely grated
1 lemon, juiced
1 lime, juiced
2 green onions, thinly sliced on the bias
2 tbsp. chopped fresh cilantro
2 red Thai chilies, thinly sliced
2 tbsp. olive oil
Sea salt and freshly ground black pepper to taste

Gently pat seafood dry with paper toweling. Dice the Tripletail and Tuna into 1⁄2 inch cubes and place into a large glass bowl. Remove the mussel from each scallop. Cut each scallop in half through the middle to form 2 medallions, then cut each medallion into 4 equally-sized chunks and add to diced Tripletail and Tuna mixture. Add diced shallots, grated ginger, lemon juice, lime juice, chopped green onion, chopped cilantro, sliced red chilies and olive oil to seafood mixture. Gently mix well, and season with sea salt, freshly ground black pepper to taste. Cover and refrigerate for up to one hour to allow the citrus to “cook” the seafood slightly. Remove ceviche from fridge and adjust seasoning to taste. Place into serving dishes and serve immediately. Makes 4 servings.