New This Month

Bay Scallop and Tomato Ceviche with Key Lime

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.

  • Yield: Makes 10 small cups

Source: The Martha Stewart Show, October Fall 2008


  • 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


  1. 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.


Be the first to comment!