Stone Soup Vlog: Scallop Ceviche

Scallop Ceviche 

Ingredients

• 1 cup Japanese rice vinegar (Komezu)
• 2 teaspoons finely diced poblano pepper
• ½ teaspoon salt
• 1 pound fresh, sushi-grade scallops, thinly sliced crosswise into rounds
• 2 teaspoons thinly sliced green onions
• 1 teaspoon toasted sesame seeds
• 1 cup seeded, thinly sliced cucumber

Directions

1. Combine rice vinegar, diced poblano and salt in a glass bowl.
2. Add scallops and toss to coat. Cover and refrigerate for 30 minutes.
3. Remove from refrigerator. Add green onion, sesame seeds and cucumber. Gently stir to mix.