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

Nobu Matsuhisa
September 2002

Gallery

Credit: © Chris Court

Recipe Summary

total:
10 mins
Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Suggested Pairing

Sake

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

Advertisement
Advertisement