Lime And Ginger Ceviche - cooking recipe

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

Preparation

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.