Hotate Crudo ‡ Recipe

Prepare scallops

Rinse scallops briefly under cold water and pat dry with paper towels. Trim away any tough side muscle if present. Using a very sharp knife, slice each scallop horizontally into 3 thin medallions (about 1/8"–1/4" thick) or into 6 thin rounds if scallops are large. Arrange slices in a single layer on a chilled plate, slightly overlapping if desired.

Season scallops

Sprinkle the fine sea salt evenly over the scallop slices. Drizzle the extra-virgin olive oil over them and then spoon the passionfruit pulp evenly across the scallops. Finish with the fresh lime juice, distributing 1/4 teaspoon per scallop roughly. Allow to rest chilled while you prepare the rest (2–5 minutes) so the acid lightly cures the surface.

Make the aji amarillo emulsion: in a small bowl, whisk together the aji amarillo paste, neutral oil, white vinegar and honey until smooth and slightly emulsified. Taste and adjust balance — it should be bright, mildly spicy and slightly sweet. If too thick, whisk in up to 1 tsp water. Just before serving, stir in the finishing olive oil to add fruitiness.

If you prefer a clear flavored oil, warm the neutral oil gently (warm, not hot) and whisk in the paste, then strain through a fine sieve to remove solids. Reserve both the strained oil and any reserved paste for placing small dots on the plate.

Prepare the apple: core the apple and using a mandoline or sharp knife, slice paper-thin rounds or julienne into matchsticks depending on presentation preference. To prevent browning and add brightness, toss the slices lightly with 1/2 teaspoon lime juice (from the prepared lime juice quantity) and a pinch of salt.

Plate assembly: Using small tongs or tweezers, arrange 4 scallop slices per serving on chilled plates. Spoon a few small dots of the aji amarillo oil/emulsion around and over the scallops — keep some concentrated paste dots for visual contrast if you reserved them. Scatter a few apple slices over and around the scallops for crunch.

Finish and serve: Sprinkle microgreens or cilantro over the crudo, add a light dusting of freshly cracked black pepper and the toasted sesame seeds if using. Drizzle any remaining passionfruit juice gently around the plate. Serve immediately so scallops remain cool and tender.