Scallop Tiradito with Marinated Persimmon
2 servings
30 minutes
Tiradito with scallops and pickled persimmon is a masterpiece of author cuisine inspired by Peruvian traditions. Light and refined, it combines the tenderness of fresh scallops with the bright fruity acidity of persimmon, highlighted by a wine marinade. Creamy avocado mousse with garlic adds velvetiness, while fresh cucumber and herbs provide crunchy freshness. The orange sauce with a truffle note envelops the dish in a noble aroma, creating a harmony of flavors. It's an ideal choice for gourmets who appreciate the balance of sweet, salty, and umami.
1
For the sauce, reduce the orange juice by half, then add soy sauce, truffle oil, and black pepper and mix.
- Orange juice: 250 ml
- Soy sauce: 15 ml
- Truffle oil: 25 ml
- Ground black pepper: 1 g
2
For the marinade, mix sugar syrup and wine vinegar.
- Mirin: 30 ml
- Wine vinegar: 30 ml
3
For the mousse, blend avocado and garlic in a blender and add salt, olive oil, and lime juice to taste.
- Avocado: 1 piece
- Garlic: 1 clove
- Olive oil: 15 ml
- Lime juice: 5 ml
4
Slice the dates into rounds, dice the cucumber, and soak them in wine marinade for 1 hour.
- Persimmon: 1 piece
- Cucumbers: 1 piece
- Mirin: 30 ml
- Wine vinegar: 30 ml
5
Place sliced scallops, persimmon slices, greens, cucumber, and avocado mousse on a plate and drizzle with orange sauce.
- Scallops: 4 pieces
- Persimmon: 1 piece
- Cilantro: 1 bunch
- Cucumbers: 1 piece
- Avocado: 1 piece
- Orange juice: 250 ml
