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Scallop Ceviche

30 Minutes
4 People
Close-up of plate of scallop ceviche.


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.


  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 1/2 teaspoon toasted coconut flakes.


Calories 115
Protein 20g
Sodium 520mg
Carbohydrates 4g
Fat 1g
Fiber 0g
Cholesterol 37mg
Servings 4