A seafood dish garnished with herbs and a lime wedge, served in a shell on a bed of ice atop a black plate and green tray.

Scallop Ceviche

Serves Yield: 4 servings

Ingredients

4 large live scallops
2 tablespoons yuzu juice
2 tablespoons Kikkoman Less Sodium Soy Sauce
1 tablespoon Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon finely diced red jalapeno
1 teaspoon finely diced red onion
sliced chives

Directions

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

TAGGED IN:

Seafood (89)Appetizers (80)Sauces & Bases (157)
What did you think?

Products in Recipe

A 2-quart plastic bottle of Kikkoman Less Sodium Soy Sauce with a green label indicating 38% less sodium than regular soy sauce.

Less Sodium Soy Sauce

A 1.25-quart bottle of Kikkoman 100% Pure Sesame Oil with a black cap and yellow, red, and green label displaying product information and certifications.

Non-GMO Toasted Sesame Oil

Here’s a few more options

View all Recipes

A plated dish of colorful sashimi garnished with herbs, sesame seeds, and sauce, next to a set of silverware on a black napkin atop a gray textured surface.
5
20 min

Grapefruit Ponzu Crudo
A large bottle of Kikkoman gluten-free sriracha sits next to a black plate with two decorated savory dumplings and sauce swirled on the plate.
35 min

Onigiri-Style Rice Egg Adaptation
A bag of Kikkoman panko bread crumbs sits next to a blue plate with two decorated patties on red sauce, garnished with yellow crisps and microgreens.
45 min

Stuffed Mushroom Caps with Pea & Mint​