Quick & Easy

Lime and ginger ceviche

Ceviche is a centuries-old Latin American dish using citrus juice to 'cook' seafood. We used kingfish fillets in our recipe, but you can use whatever you prefer. ­Just be certain to buy the freshest sashimi grade fish you can find.
lime and ginger ceviche



1.Split scallops in half through centre. Place in large shallow dish 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 1½ hours or until seafood softens and is almost opaque.
2.Divide ceviche among serving plates; serve with slices of crusty bread and lime wedges, if desired.

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