CEVICHE
225g plaice fillets, 225g scallops, 110ml lime juice, 110ml lemon juice, 1 spring onion, thinly sliced, 1 clove garlic, minced, 1" ginger, peeled & finely grated, 1 chilli pepper, seeded & chopped, 1/4C chopped coriander, 1 small tomato, diced, salt & pepper.
Serves: 4
Source: Shirley King
METHOD
Slice plaice fillets into strips 2 cm wide. If using large scallops, split into two. Put the fish in a dish with juices, let stand 4 hrs or chill overnight. Add other ingredients. Serve