Scallop Ceviche

Written by 
The Canyon Ranch Kitchen

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Nutrition Information (per serving)

calories 
115
protein 
20 g
sodium 
520 mg
carbohydrates 
4 g
fat 
1 g
fiber  
0 g
cholesterol 
37 mg
Servings 
4
Ingredients 

White Ponzu Sauce
4 tsp white soy sauce
2 Tbsp lite coconut milk
3 Tbsp plus 1 tsp water
4 tsp yuzu (Japanese lime) juice

8 lg scallops
2 tsp toasted coconut flakes

Regular lime juice can be substituted if yuzu lime juice is not available.
Instructions 
  1. In a medium bowl, combine all ingredients for White Ponzu Sauce and mix well. Set aside.
  2. Preheat grill or broiler.
  3. Grill or broil scallops for 2 to 3 minutes, or until cooked through.
  4. Serve 2 large scallops topped with 2 tablespoons White Ponzu Sauce and sprinkle with ½ teaspoon toasted coconut flakes.
Regular lime juice can be substituted if yuzu lime juice is not available.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.
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