Sea Scallop Tiradito

Tiradito is a Peruvian seviche-style dish. This simple version by Nobu Matsuhisa, who owns several eponymous restaurants, requires the freshest scallops you can find. The rocoto chile paste called for here is a South American specialty, but any chile paste will do.

Plus: More Seafood Recipes and Tips

  • Total Time:
  • Servings: 8

Related Video

More Videos
How to Make Crab Cakes


  • 12 large diver scallops
  • 1 tablespoon vegetable oil
  • Chili paste, preferably rocoto
  • 24 small cilantro leaves
  • 1 teaspoon fresh lemon juice
  • Sea salt

How to make this recipe

  1. Cut each scallop in half horizontally. Set a large skillet over high heat for 3 minutes. Add the vegetable oil and heat until smoking. Add the scallop slices to the skillet and sear for 1 minute. Arrange 3 scallop slices, seared side up, on each plate, overlapping them slightly. Garnish each slice with a dot of chili paste and a cilantro leaf. Sprinkle with the lemon juice and sea salt and serve immediately.

Suggested Pairing

Sake Try a sake that has a fruity flavor to balance the chili paste.

Contributed By Photo © Chris Court Published September 2002

459394 recipes/sea-scallop-tiradito 2013-12-06T23:47:46+00:00 Nobu Matsuhisa dinner-party|new-years-eve|latin-american|appetizers-starters|8|fast|healthy september-2002,nobu matsuhisa,tiradito recipe,peruvian food,sea scallops,seafood recipe,seviche recipe recipes,sea-scallop-tiradito 459394

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5