Bay Scallop and Tomato Ceviche with Key Lime
Bay Scallop and Tomato Ceviche with Key Lime
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  • cook: 0 hr
  • total: 0 hr
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  • Summary

    This delicious recipe is courtesy of Nobu Matsuhisa and Thomas Buckley, and can be found in their cookbook, "Nobu Miami: The Party Cookbook." Photograph by Masashi Kuma.

    Ingredients

    • 20 fresh bay scallops, cleaned
    • 5 small heirloom tomatoes, cut into 1/2-inch pieces
    • 1/4 red onion, thinly sliced crosswise
    • 2 teaspoons finely chopped cilantro leaves
    • 3 tablespoons Nobu Ceviche Dressing
    • Micro cilantro, for garnish

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 10
    • Amount Per Serving
    • Calories: 19 % Daily Value *
    • Total Fat: 2 g 3.08%
    • Saturated Fat: 0 g 1.56%
    • Trans Fat: 0 g %
    • Cholesterol: 1 mg 0.39%
    • Sodium: 41 mg 1.69%
    • Calcium: 1 mg 0.13%
    • Potassium: 3 mg 0.09%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.08%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 0 g %
    • Dietary Fiber: 0 g 0%
    • Sugar: 0 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 0.15%
    • Vitamin C 0.03%
    • Vitamin D 0.03%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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