Peruvian-Japanese Scallop Ceviche Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
60
FAT
2%
CHOL
0%
SOD
51%

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Ingredients for 4 servings

1/2 teaspoon salt

1 teaspoon toasted black sesame seeds

1/2 teaspoon mirin

2 teaspoons minced takanotsume chile, or other hot red chile, plus 1 takanotsume chile, or other hot red chile, julienned

2 tablespoons soy sauce

1 pound fresh, sushi-grade sea scallops, sliced crosswise into rounds as thinly as possible

2 teaspoons finely chopped green onions

1 cup peeled, seeded, and thinly sliced cucumber

1 cup rice wine vinegar

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