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Bay Scallop And Tomato Ceviche With Key Lime

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20 fresh bay scallops, cleaned

5 small heirloom tomatoes, cut into 1/2-inch pieces

1/4 red onion, thinly sliced crosswise

2 teaspoons finely chopped cilantro leaves

3 tablespoons Nobu Ceviche Dressing

Micro cilantro, for garnish

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