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(Yield: 4 servings)
4 large live scallops
2 tablespoons yuzu juice
2 tablespoons Kikkoman Less Sodium Soy Sauce
1 tablespoon Asian sesame oil
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon finely diced red jalapeno
1 teaspoon finely diced red onion
Remove scallops from shells, reserving shells. Slice scallops thinly; place in nonreactive bowl. Whisk together yuzu juice, soy sauce, sesame oil, lemon juice, sugar, jalapeno and onions. Pour over scallops; marinate at least 8 but not more than 12 minutes. Spoon ceviche into reserved shells; garnish with chives. Serve immediately on a bed of crushed ice.
Recipe created by Chef Rick Tramonto
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