Scallop Ceviche

Written by 
The Canyon Ranch Kitchen

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.