Any good-quality fish, prawns or lobster would be fabulous in this Mexican-inspired ceviche.
500g scallop meat
1 tbsp very finely chopped ginger
½ red onion, thinly chopped
juice of 4 limes
¼ cup extra virgin olive oil
2 wild green chillies, finely chopped
1 bunch coriander, leaves only
1 small sweet potato, peeled, cut into 5mm dice and boiled until tender
1 corn cob, kernels only
sea salt and freshly ground pepper
Place the scallops, ginger and onion and half the lime juice in a bowl and set aside for 5 minutes.
Drain off the juices.
Add all the remaining ingredients, seasoning to taste.
Spoon the ceviche into beautiful glasses and serve.