Bay Scallop Ceviche with Spiced Pumpkin Seeds and Asian Pear

Jeremy Ford

Matador Room at the Miami Beach EDITION, Miami Beach, FL

Spicy togarashi seasoning, punchy yuzu juice, and citron vinegar give this simple scallop ceviche a strong Asian focus.


  • Generous 1 pound bay scallops

  • 1/2 cup lime juice

  • 2 tablespoons yuzu juice
  • 2 tablespoons citron vinegar or another citrus-flavored vinegar
  • 1/4 cup untoasted pumpkin seeds

  • 2 tablespoons melted butter

  • 1 tablespoon togarashi

  • 1 teaspoon salt

  • 1/2 cup diced Asian pears
  • 1/4 cup extra virgin olive oil
1/4 cup chopped cilantro
2 tablespoons toasted sesame seeds


Put the scallops in a large bowl and pour the lime juice, yuzu juice, and citron vinegar over them. Cover and refrigerate for 2 hours.

Preheat the oven to 350ºF. Evenly spread the pumpkin seeds on a flat sheet tray and bake for 3 minutes. Transfer to a small mixing bowl. Add the butter, togarashi, and salt. Toss together. Spread out the pumpkin seeds on the sheet tray again and return to the oven. Toast for another 3 to 5 minutes, or until golden brown.

Add the Asian pears, olive oil, cilantro, and sesame seeds to the scallops. Divide the scallops among 6 small bowls. Scatter the pumpkin seeds on top.


6 servings