Gastronomixs

Tiradito of scallops with avocado tempura and sweetcorn gel

Tiradito is a Peruvian dish of raw fish that is similar to ceviche but without raw onions. This dish pairs perfectly with avocado, potatoes, and sweetcorn. This is why we have selected a warm component of avocado, a creamy sweetcorn component, and a crispy potato component to create an exciting composition.

Tiradito of scallops with avocado tempura and sweetcorn gel

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

10

 

scallops

 

 

lime juice

 

 

red chilli pepper

 

 

fresh coriander

 

 

vanilla salt

 

 

olive oil

View this component

2

whole

avocados

As needed:

 

tempura flour

As needed:

 

ice-cold water

250

g

sweetcorn kernels, cooked

250

g

chicken stock

4

g

agar agar

500

g

floury potatoes, peeled

200

g

egg white

25

g

flat-leaf parsley

15

g

tarragon, fresh

15

g

chervil

View this component
Preparation method: tiradito
  • Open the shells and remove the 'nut' (white meat).
  • Rinse the nuts under cold running water for five minutes.
  • Pat the nuts dry with paper towels.
  • Thinly slice the nuts. If you like, you can flatten them slightly between two sheets of plastic film.
  • Divide among the plates and marinate in red chilli pepper, lime juice, and coriander for approximately fifteen minutes.
  • Season to taste with vanilla salt and lime zest and drizzle with a little olive oil.
Preparation method: avocado
  • Mix the ice-cold water with the tempura flour. Create a tempura batter with a consistency that can thinly coat the avocado.
  • Remove the peel and pits from the avocados and slice each avocado into eight segments.
  • Use a skewer or kitchen tongs to dip the avocado segments into the batter. Fry the battered segments for three minutes at 175˚C.
  • Drain on paper towels. 
Preparation method: sweetcorn gel
  • Blend the sweetcorn and chicken stock in a food processor and pass the mixture through a sieve.
  • Bring the mixture to the boil together with the agar agar and transfer to a large container.
  • Set to cool and transfer to a blender or food processor. Blend to create a gel.
Preparation method: potato
  • Boil the potatoes until tender and pass through a fine-meshed strainer.
  • Blanch the herbs in boiling water for a few seconds and immediately place in iced water to cool.
  • Purée in a blender or food processor and pass through a strainer.
  • Mix the puréed potatoes with the puréed herbs and the egg white.
  • Spread thinly onto silicon baking sheets and allow to dry for about 30 minutes in an 80°C oven.
Finishing & presentation
  • Finish the plates with the tiradito, avocado tempura, sweetcorn gel, and the crispy potato pieces.
  • Garnish with lime cress.

Previous page