Tiradito De Jumbo Scallops Recipe

Prepare scallops

Rinse scallops under cold water and pat completely dry with paper towels. Trim any connective tissue so each scallop is a clean round medallion.

Slice scallops

Using a very sharp knife, slice each scallop horizontally into 2–3 thin medallions (about 1/8 inch / 3 mm thick). Arrange the slices in a single layer on a chilled serving platter or individual plates, slightly overlapping to present as a fan.

Season with citrus

In a small bowl combine the fresh lime juice (1 cup), lemon juice (2 tbs), 1 tsp sea salt and 1 tsp white pepper. Lightly spoon or brush 2/3 of the citrus mixture evenly over the scallop slices—enough to lightly coat but not pool. Reserve the remaining citrus mixture to dress other components or adjust acid at the table. Let scallops sit 2–3 minutes to take on a touch of acid; because the scallops are served raw, this will slightly firm the exterior without fully 'cooking' them.

Make the sauce

In a bowl whisk together the aji amarillo paste (2 tsp), extra-virgin olive oil (3 tbs), orange juice (2 tbs), rice vinegar (1 tsp), honey (1 tsp), chopped cilantro (2 tbs), lime zest (1 tsp) and 1 tsp salt until emulsified and smooth. Taste and adjust seasoning—add more aji for heat, more honey for sweetness, or a splash more vinegar for brightness. The sauce should be tangy, slightly sweet and vibrantly colored.

Finish sauce

If the sauce seems too thick, thin with 1–2 teaspoons of water or more orange juice until it reaches a loose dressing consistency suitable for drizzling. Reserve about 2–3 tablespoons for plating each 6-scallop portion and keep the remainder for additional finishing.

Prepare garnishes

If not using pre-toasted cancha or crispy garlic chips, toast the roasted corn kernels in a dry skillet over medium heat 2–3 minutes until aromatic and slightly puffed; for garlic chips, thinly slice garlic and fry briefly in neutral oil until golden, then drain on paper towels and salt lightly. Thinly slice the red onion and rinse briefly in cold water if you want a milder onion flavor, then drain and pat dry.

Plate the tiradito

Drizzle the aji amarillo-citrus sauce in a zig-zag or circular pattern across the scallop slices—about 2–3 tbs per 6-scallop portion. Scatter the thin red onion slices evenly across the scallops. Sprinkle toasted cancha or roasted corn kernels and crispy garlic chips for texture. Scatter chopped cilantro leaves and microgreens sparingly to add freshness.

Finish & season

Lightly drizzle the reserved 1 tsp extra-virgin olive oil over the plated tiradito and finish with a few grinds of freshly ground black pepper (about 1/4 tsp total). If desired, add small dots of the remaining citrus mixture for extra brightness at the table. Serve immediately so the scallops remain tender.