Two       Foodies      Eating
  • Home
  • Blog
  • Recipes
  • Restaurants
  • TRAVEL
  • FAMILY
  • About
    • Contact
    • Facebook
    • Instagram
  • Home
  • Blog
  • Recipes
  • Restaurants
  • TRAVEL
  • FAMILY
  • About
    • Contact
    • Facebook
    • Instagram

Scallop Tiradito - a Nikkei appetizer with a twist

12/31/2020

0 Comments

 
Picture
Nikkei - a word for a Japanese emigrant or a descendant of a Japanese emigrant in other parts of the world. In the early 20th century, many Japanese citizens left their home country in search for a better life. Many settled in Peru to work on plantations. As is so often, these immigrants brought their cuisine from home, and it melded with the local ingredients and customs. In Peru today, Nikkei describes the distinct cuisine that grew out of this migration. 
Having grown up in Lima, I was often exposed to Nikkei cuisine, both outside as well as inside the home, and it earned a special place in my heart. When Hasan from Oceanis Comestibles asked me to create something with scallops for our next collab, I knew that I had to put my own twist on a Nikkei dish. The result: Scallop Tiradito. A traditional tiradito is raw fish sliced like sashimi, with a spicy sauce. My twist is to substitute the spicy sauce for an emulsion of coriander, garlic, ginger and chili. Follow along in creating this delicious and beautiful appetizer.
Picture
Ingredients:

​400g scallops (since this is a raw dish, make sure you get the freshest product possible)
5 small potatoes
​Some salicornia

Scallop shells for plating

Leche de Tigre
1 Lime
10g white fish, e.g. end pieces from your local fishmonger
1 garlic clove
1.5 tbsp ice cold water
1 pc. Ginger, about the size of a finger tip
Some chili powder
salt

Emulsion
75ml vegetable oil
1 small bushel of coriander
1 pinch of salt
1 pinch of pepper

Coriander oil
50ml vegetable oil
1 small bushel of coriander
Picture
Preparation:
​

Chill the scallop shells in the refrigerator for a few hours. This will ensure that the tiradito stays cold while you are plating. Next, steam the potatoes in a pot with steamer basket and let them cool down.
​
Picture
Picture
Leche de Tigre:

We start with leche de tigre. While this marinade is used to cure fish in ceviche, we are repurposing it for our emulsion, to give it a traditional flavor in a new presentation. Since we use coriander later on in the process, we are not adding the traditional cilantro stems here. Start by squeezing the lime. Mix the juice with all other ingredients for leche de tigre with a mixer, then chill. 
Picture
Emulsion:

Now add the finished and chilled leche de tigre to the emulsion ingredients, and mix with the hand blender. You are aiming for the consistency of mayonnaise here, so make sure your device is up to snuff. I found that Braun is really on top of things here, and my hand blender does an excellent job and is easy to clean between dishes. Once you have reached the desired consistency, add chili powder and salt to taste, fill the emulsion into a piping bag, and chill. ​
Picture
Picture
Coriander oil:
​

Blend the oil and coriander with the hand blender, squeeze through a cheesecloth, and put aside. This is an extra step I added after seeing that the dish lacked a bit of depth, as well as color. It’s simple, but effective.
Picture
Picture
Picture
Assembly:
​

​Cut the raw scallops with a sharp knife into thin slices. Place a half potato onto the shell, then drape the scallop slices over the potato in a pine cone pattern, until the potato is covered. Squeeze an amount of emulsion the size of a small walnut onto the scallop slices. Drip some coriander oil around the base of this creation, then decorate with greens like salicornia and micro greens and chill until ready to serve.
Picture
Go ahead and give Nikkei cuisine a try, you will not be disappointed. Serve this tiradito as an appetizer for your next dinner party, especially if you pair it with a dry white wine or champagne. I guarantee it will taste amazing and might expand your culinary horizons to my culture of origin. 
Picture
0 Comments



Leave a Reply.

    Categories

    All
    36 Hours In
    Anni's Pølsemakeri
    BABY
    Baking
    Berlin
    Cocktails
    Coffee And Tea
    Competition
    Cooking
    Denmark
    Dessert
    DIY
    Event
    Finland
    Food And Drinks
    Foodcation
    Germany
    Gluten Free
    Gourmet Shopping
    Gutta På Haugen
    Helsinki
    Homemade
    Indian
    Kids Clothes
    #KULtour
    Matbazaren.no
    Mexican
    Nordisk Køkken
    Norway
    Paleo
    Peru
    Peruvian
    PopUp
    Recipe
    Recipes
    Restaurants
    Review
    Seasonal
    Shoes
    Shopping
    Spain
    Superknask
    Sushi
    Sweden
    Switzerland
    Travel
    Vegan
    Vegetarian
    Vietnam
    Wine And Beer
    Winetasting

    Picture

    RSS Feed

    Archives

    June 2021
    December 2020
    November 2020
    October 2020
    May 2020
    April 2020
    March 2020
    February 2020
    December 2019
    November 2019
    October 2019
    July 2019
    June 2019
    May 2019
    January 2019
    December 2018
    November 2018
    October 2018
    August 2018
    July 2018
    May 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    April 2017
    March 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014

    Authors

    I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...

All text and images are property of Two Foodies Eating©