Name: Lime and ginger ceviche
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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

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.

Serves 4

Cook

20M

Ingredients

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

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook