← Back to Search Results
Caribbean, Latin American
Tiradito of Scallops 

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

(Marinated Scallops)

A tiradito is a slightly more uptown version of ceviche. The only real diffrence is that if the fish or seafood in a tiradito was a larger fish than the sea scallops here, the fish would be cut into wafer-thin slices.

Yield: SERVES 4

Ingredients

  • 2 tablespoons finely diced fennel
  • 2 tablespoons finely diced red bell pepper
  • 2 tablespoons finely diced peeled and seeded tomato
  • 1 to 2 teaspoons finely minced, seeded ají amarillo or Scotch bonnet chile
  • 2 teaspoons finely chopped mint
  • 2 teaspoons finely chopped cilantro
  • ¼ cup pure olive oil
  • 2 tablespoons fresh Keylime juice or regular lime juice
  • ½ teaspoon Spanish sherry vinegar
  • ½ teaspoon Sriracha sauce (available in gourmet and Asian specialty food markets)
  • Kosher salt and freshly ground black pepper to taste
  • 8 sea scallops, very thinly sliced and chilled
  • A few drops of dark roasted sesame oil
  • A few drops of soy sauce

Directions

Mix all of the ingredients except the scallops, salt and pepper, sesame oil, and soy sauce in a bowl. Chill this mixture over an ice-water bath. Chill four small serving plates.

Just before you are ready to serve, season the dressing with salt and pepper. Arrange the scallops on the chilled plates. Spoon the dressing over them. Sprinkle a drop of sesame oil and soy sauce on each plate, and serve immediately.

Notes

Recommended wine: A delicate Muscat from Alsace or a Gruner Veltliner from the Wachau region in Austria would harmonize nicely with the sweet heat from the Sriracha and the ají.


© 2003 Norman Van Aken
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

154kcal (8%)
13mg (1%)
12mg (20%)
12mcg RAE (0%)
153mg
20mg
5g
1g
0g
2g
10mg (3%)
352mg (15%)
2g (10%)
14g (21%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
west-coast-cooking West Coast Cooking
by Greg Atkinson
food-to-live-by Food to Live By
by Myra Goodman
flavor Flavor
by Rocco DiSpirito
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
a-new-way-to-cook A New Way to Cook
by Sally Schneider
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
lucid-food Lucid Food
by Louisa Shafia
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
martin-yans-china Martin Yan's China
by Martin Yan
baked-explorations Baked Explorations
by Matt Lewis
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?