Yield
Yield: 4 servings
kikkoman products used:
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
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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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
