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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.

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