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Drunken Scallop Tiradito
In this recipe the scallops are sliced rather than cubed (like sashimi), and then lightly tossed in a sauce so it’s truly raw (also like sashimi), rather than ceviche’s method of marinating the fish in citrus so it ends up being “cooked” in the acid. In the spirit of cultural blending, my tiradito has a decidedly Californian spin, with the addition of avocados and perfectly in season, locally grown blood oranges. The sauce that flavors the scallops is a combination of freshly squeezed lime juice, lime zest and tequila.
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 150 kcal
Ingredients
- 1/2 cup cilantro leaves and stems
- 1/2 cup grape seed oil
- 4 jumbo diver scallops sliced thinly into thirds
- Zest and juice of 1 lime
- 1 Tbsp. tequila
- 1-2 blood oranges segmented
- 1/2 avocado thinly sliced
- 1 red jalapeño thinly sliced
- Flaked sea salt
Instructions
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Blanch the cilantro in a small pot of boiling water for about 15 seconds. Plunge into a bowl of ice water to shock, then squeeze in paper towels to remove any excess water.
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Add cilantro to a food processor along with grape seed oil and a pinch of salt. Blend until combined, then transfer cilantro oil to a bowl and set aside.
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Place scallops into a bowl and add lime zest, juice and tequila. Allow to sit for about 5 minutes.
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Divide scallops equally among two plates along with blood orange, avocado and red jalapeño. Season with salt, drizzle with cilantro oil and serve immediately.