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Peruvian Japanese Scallop Ceviche

  • Yield: 4 servings


  • 1 cup rice wine vinegar
  • 2 teaspoons minced takanotsume chile, or other hot red chile, plus 1 takanotsume chile, or other hot red chile, julienned
  • 1/2 teaspoon salt
  • 1/2 teaspoon mirin
  • 1 pound fresh, sushi-grade sea scallops, sliced crosswise into rounds as thinly as possible
  • 2 teaspoons finely chopped green onions
  • 1 teaspoon toasted black sesame seeds
  • 1 cup peeled, seeded, and thinly sliced cucumber
  • 2 tablespoons soy sauce


  • Combine the rice vinegar, minced chiles, salt, and mirin in a glass bowl. Add the sliced scallops and toss to coat. Cover and refrigerate for 30 minutes. Add the green onion and sesame seeds, gently stirring to mix.
  • Arrange the cucumber slices on each of 4 plates. Spoon the scallop mixture on top of the cucumbers and garnish with the julienned chiles. Drizzle with soy sauce and serve.