About

Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 1h00

Serves: 4

CONCHAS BORRACHAS
I have always been a huge fan of scallop sashimi. After
experimenting with various flavour combinations and some trial and error,
this scallop dish was born. It’s one of the prettiest, most delicate and most
loved dishes on our menu.

Posted by Orion Books • Published 15th June 2014 • See Orion Books's 81 projects » © 2024 Martin Morales / Other · Reproduced with permission. · Recipe from CEVICHE: PERUVIAN KITCHEN by Martin Morales published by Weidenfeld & Nicolson in hardback on 4 July 2013 at £25

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Step 1
Arrange the slices of scallop on serving plates. Don’t worry
if you have to overlap them slightly. Sprinkle some salt over
them and squeeze half a lime over each plate.
Step 2
Sprinkle with the pomegranate seeds and chilli and then
drizzle over a few drops of pisco or vodka and the Coriander
Oil. Decorate with coriander or micro coriander leaves and
serve straight away.
Step 3
Note
Rather than serving straight on a plate you could also serve
these scallops on clean scallop shells.
Step 4
CORIANDER OIL
We use this a lot in the Ceviche kitchen. If you love coriander, it’s worth making a large batch as it will keep in the fridge for around a month.

Put 1 small bunch of fresh coriander (leaves and stalks) in a saucepan with 100ml vegetable oil and set over medium heat. Heat gently for 5 minutes, without boiling, to let the coriander wilt. Take off the heat and leave it to cool. Transfer the coriander and oil to a food processor or blender and blitz until smooth. Strain through a fine sieve and decant into a sterilised bottle.* Store in a cool, dark place. Makes about 100ml.

*To sterilise glass bottles or jars, wash them in hot soapy water and
place in a low oven (150°C/gas mark 2) until ready to use.