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Categories:Viewed: 42 - Published at: 4 years ago
Ingredients
- 24 None scallops (1 1/3 lbs), halved
- 14 oz sashimi-grade tuna, thinly sliced
- 1/4 cup finely grated lime peel
- 1/2 tsp sea salt
- 1 tsp freshly ground black pepper
- 4 None green onions, thinly sliced
- 2 tbsp grated fresh ginger
- 4 None kaffir lime leaves, finely shredded
- 1 cup lime juice
- None None Crusty bread and lime wedges, to serve
Method
- Place all ingredients in a large, shallow dish; toss to coat seafood in marinade. Spread evenly in dish to ensure seafood is submerged in marinade. Cover. Refrigerate, stirring occasionally, for 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.
