Hotate Crudo ‡ Recipe

Prepare scallops

Pat scallops very dry with paper towels. Trim muscle if still attached and remove any remaining connective tissue. Place scallops on a chilled cutting board and slice crosswise into 1/8"–1/4" (2–6 mm) thin medallions. Arrange in a single layer on a cold plate or cover and refrigerate briefly while finishing other components.

Prepare passionfruit and apple

Cut 3 passionfruits in half and scoop pulp and seeds into a small bowl. Strain 1/2 of the pulp through a fine-mesh sieve into another bowl to collect juice (discarding the fibrous solids) — you should end up with about 2–3 tbs of strained juice and the remaining seeded pulp for texture/garnish. Core the apple, peel, and use a mandoline or very sharp knife to cut paper-thin slices or julienne into matchsticks. Toss the apple slices immediately with 1 tbs lime juice to prevent browning.

Season scallops lightly

Sprinkle the scallop medallions with 1/2 tsp of the sea salt and the caster sugar to balance acidity. Add 1 tbs of the strained passionfruit juice and the remaining 1 tbs lime juice, gently toss so scallop slices get a light coating. Let sit on the cold plate for 2–3 minutes to allow the acid to slightly cure the surface (this is crudo, not fully cooked).

Make the dressing: in a small bowl whisk together 1 tsp aji amarillo paste, 2 tbs neutral oil, 1 tsp extra-virgin olive oil, 1 tsp rice vinegar, 1 tsp honey, 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper until emulsified. Taste and adjust: if too spicy add a little more oil or honey; if too sharp add a few drops more neutral oil. If the paste is very thick, warm it slightly or loosen with an additional 1/2 tbs neutral oil.

Combine with passionfruit: stir 1 tbs of the reserved passionfruit pulp (with seeds) into the dressing to add texture and bright flavor. Reserve remaining pulp for garnish.

Plate the scallop: using tongs or tweezers arrange scallop medallions in a single fan or scattered pattern on chilled serving plates. Do not overcrowd — aim for 8 medallions per serving evenly spaced.

Add apple and dressing: place small piles of the apple slices or matchsticks between and atop scallop slices. Spoon the aji amarillo-passionfruit dressing over the scallops sparingly — about 1 tsp per plate — to avoid overpowering the delicate scallop flavor. Reserve any remaining dressing for another use.

Finish with garnishes: dot remaining passionfruit pulp over the scallops for bright bursts of flavor. Scatter micro cilantro (or micro basil) and optional thin red chili slices for color and heat. Drizzle 1 tsp neutral oil in a thin ribbon around the plate and finish with a light sprinkle of Maldon or flaky sea salt to taste.

Serve immediately: crudo is best served immediately while scallops are cold and textures are fresh. Provide lemon or extra lime on the side if desired.