Scallop Tiradito

Shaun Presland
Cook time 5 minutes
Servings 6 as an entree


150ml lemon juice
100ml yuzu juice
1 x 10cm piece telegraph cucumber
Vegetable oil, for deep-frying
6 red cherry tomatoes
18 saucer scallops, trimmed
1 bunch coriander, leaves picked
30g aji ricoto chilli paste (see notes)
30g salt flakes

Scallop Tiradito


Combine lemon and yuzu juice and refrigerate until needed.

Place chilli paste in a piping bag with a small nozzle.

Slice cucumber into quarters, remove seeds, slice very thinly (into about 30 pieces) and fan them out in the centre of a small plate.

Heat oil in a small saucepan. Drop the cherry tomato in the oil until the skin pops, about 10 seconds, remove immediately and take off all the skin.

Slice scallops lengthways into 3 equal slices. Arrange 9 pieces of scallop in a circle on a plate and place coriander leaf in the centre of each piece. Repeat with remaining scallop slices.

Squeeze a tiny dot of the chilli paste in the centre of the coriander leaf. Place the skinned cherry tomato in the centre of the cucumber swirl and drizzle 3 teaspoons of lemon and yuzu mixture over the scallops. Finish with a sprinkle of salt.

Notes: Aji ricoto chilli paste is a Peruvian ingredient, available in small jars from South American or Spanish grocery stores.