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Lime and Ginger Ceviche

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Serves: 4
24 scallops, roe removed
400g piece sashimi fish fillet, sliced thinly
1/4 cup finely grated lime rind
1/2 teaspoons sea salt
1 teaspoon cracked black pepper
4 spring onions, sliced thinly
2 tablespoons grated fresh ginger
4 lime leaves, shredded finely
1 cup lime juice

Sashimi is specially selected and prepared premium grade fish, which is picked for its high quality and freshness. Not all fish can be eaten raw, so ask your fishmonger for advice before you buy. You can use whatever sashimi fish you prefer for this recipe, including sea bass, tuna, halibut or swordfish - just be certain to buy the freshest sashimi fish you can find because, while the citrus juice changes the colour and texture, the fish in this recipe has not been cooked with heat.

Split scallops in half through centre. Place in large shallow fish with remaining ingredients; toss to coat seafood in marinade. Spread evenly in dish to ensure seafood is submerged in marinade. Cover; refrigerate, stirring occasionally, about 1 1/2 hours or until seafood softens and is almost opaque.

Divide ceviche among serving plates; serve with slices of crusty bread and lime wedges, if desired.

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