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.

  • 20 mins cooking
  • Serves 4
  • Print


Lime and ginger ceviche
  • 24 scallops (600g), roe removed
  • 400 gram piece sashimi kingfish, sliced thinly
  • 1/4 cup p finely grated lime rind
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon cracked black pepper
  • 4 green onions, sliced thinly
  • 2 tablespoon grated fresh ginger
  • 4 kaffir lime leaves, shredded finely
  • 1 cup (250ml) lime juice


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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