Stone Soup Vlog: Scallop Ceviche 

Scallop Ceviche 


  • 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


  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.
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Celestina Brunetti
Celestina Brunetti, RDN, LD is a personal chef and dietitian based in Albuquerque, and owner of Wellness Cucina LLC where her focus is on cooking for auto immune diseases. She blogs at Follow her on Facebook and Instagram.