Tiradito of Scallops
Published by Ecco
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.
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.
Total Timeunder 1 hour
OccasionCasual Dinner Party, Cooking for a date
Recipe Coursecold appetizer
Taste and Textureherby, hot & spicy, savory, sweet
- 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
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.
2003 Norman Van Aken