Tiradito de Conchas y Maracuyá

Tiradito de Conchas y Maracuyá

By
From
Andina
Serves
4
Photographer
David Loftus

Scallop & Passion Fruit Tiradito. If the US artist Jackson Pollock made ceviches, this would be his masterpiece. Its splashes of colour are dazzling. Unsurprisingly, after its debut, it quickly became one of the most requested dishes on the Andina menu. As well as being gorgeous to look at, the combination of the delicate and sweet scallop, the passion fruit and the squid ink creates a refreshing yet luxurious flavour.

Ingredients

Quantity Ingredient
4 large scallops, trimmed
1 teaspoon squid ink
a few slices pickled red onion, cut into small pieces, to serve
a few coriander leaves or micro herbs, to serve
salt

For the passion fruit tiger’s milk

Quantity Ingredient
5mm slice of ginger, peeled and bruised
1 garlic clove, halved and bruised
4 coriander sprigs, roughly chopped
1 celery stick, roughly chopped
10 limes, juiced
1 tablespoon passion fruit puree
1/2 tablespoon Picante de Huevos, amarillo chilli paste

Method

  1. First, make the passion fruit tiger’s milk. Put the ginger, garlic, coriander and celery in a bowl and cover with the lime juice. Allow to infuse for 10 minutes. Strain, then stir in the passion fruit purée and chilli paste. Season with salt.
  2. To assemble the dish, cut the scallops into very thin slices and arrange them over 4 plates. Pour the passion fruit tiger’s milk in between the scallops on each plate. Add a few drops of squid ink into the tiger’s milk and use a cocktail stick to draw the dots through the liquid to make shapes. Add a few cut slices of pickled red onion and dot over a few coriander leaves. Season only the scallop slices with a little sprinkling of salt, then serve immediately.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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