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
12 large diver scallops
1 tablespoon vegetable oil
Chili paste, preferably rocoto
24 small cilantro leaves
1 teaspoon fresh lemon juice
How to Make It
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.
Sake Try a sake that has a fruity flavor to balance the chili paste.
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