BAY SCALLOP AND TOMATO CEVICHE WITH KEY LIME

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Bay Scallop and Tomato Ceviche with Key Lime image

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.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 10 small cups

Number Of Ingredients 6

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

Steps:

  • In a large nonreactive bowl, mix together scallops, tomato, red onion, and cilantro leaves; add dressing and toss to combine. Let stand 1 to 2 minutes. Serve in small cups garnished with micro cilantro.

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