Did you know that the Scenic Rim is home to the world’s largest finger lime farm? It’s true, and the Lime Caviar Company is owned by two of the nicest people in the world Ian and Margie Douglas.
Ian and Margie Douglas of Lime Caviar Company
High in the rainforest of the Border Ranges, looking out over the Scenic Rim, is the Lime Caviar finger lime farm owned by Ian and Margie Douglas. Ian and Margie purchased their land in 1982, initially as a home away from home when on holidays, and began planting finger lime trees nearly ten years ago. Finger limes are an ancient Australian native citrus, eaten by Aboriginal people for thousands of years, found growing wild in the subtropical rainforests of South East Queensland and the Northern Rivers of New South Wales. Inside the fruit’s skin are hundreds of refreshing juice- filled pearls that differ in colour according to the variety. Ian and Margie moved to the mountain permanently in 2013, and have since poured their energy into raising the profile of the fruit, and establishing markets locally and internationally. Ian still works a seven-day week and he has recently celebrated his eightieth birthday. Although it has been tough getting this new industry off the ground, Ian and Margie have enjoyed the ride. They wouldn’t be anywhere else for quids
This scallop ceviche recipe is perfect for Summer Entertaining, and finger limes are also perfect in champagne (watch them dance!) or a refreshing gin and tonic.
This recipe was created by Brenda Fawdon, and is from Eat Local: Food, Farming and Conversation in the Scenic 
Rim.
SCALLOP CHEVICHE WITH FINGER LIME CAVIAR
The finger lime tree produces a thumb-sized cylindrical fruit, 4–8 cm long. They are mostly pink, green or yellow, and contain tiny bead-like crystals that pop in your mouth, delivering a zesty, refreshing juice. The season for fresh finger limes starts up just before Christmas and runs until June. Frozen finger limes are available year-round. The citrusy caviar is perfect squeezed over freshly shucked oysters, or try this chilled scallop ceviche for an elegant little summer starter.
SERVES 6
3 large champagne pink finger limes
2 baby Lebanese cucumbers, cut in half and seeds removed
2 Roma tomatoes, cut in quarters and seeds removed
250 g roe-off scallops, dried well with paper towel
Finger lime blossom
1⁄2 long red chilli, finely diced
1 red radish, finely diced
4 sprigs coriander, washed well and finely chopped
zest and juice of 2 limes
juice of 1 lemon
1 teaspoon sea salt
1⁄2 teaspoon white pepper, freshly ground 50 ml extra virgin olive oil
To prepare the finger lime caviar, cut limes in half widthwise and squeeze the caviar into a bowl. Remove any seeds, cover and refrigerate. Cut the cucumber, tomato and scallops into 5 mm cubes. Place the cubes in a glass bowl with the chilli, radish, coriander, juice, zest, seasoning and oil. Gently toss and refrigerate for 5–10 minutes. Check seasoning and citrus, and adjust if required.
Spoon ceviche into small amuse-bouche glasses, top with finger lime caviar and serve immediately.
Scallop ceviche with finger lime from Eat Local: Food, Farming and Conversation in the Scenic Rim.