Tiradito Conchita de Abanico

INGREDIENTS

Green Sauce

• 150g avocado

• 40g cucumber without seeds • 20ml fresh lemon juice

• 20ml dashi broth • 10 coriander leaves

• 40g celery stick

• 5g salt

METHOD

1. Blend all ingredients for 1 - 2 minutes. 2. Strain through a fine sieve until completely

smooth.

3. Reserve.

INGREDIENTS

Quinoa Pop

• 100g white quinoa • 1l water

• 500ml frying oil

METHOD

1. Put hot water in a pot and cook quinoa for

12 minutes.

2. Strain and put in dehydrator for 24 hours

at 65C.

3. Heat oil to 180C and fry quinoa in small

portions for 10 seconds each. Reserve.

INGREDIENTS

Tiradito

• 3 scallops cut into two slices each

• 10g red onion chopped finely (mini brunoise) • 5g red chilli, mini brunoise

• 1g Himalayan salt

• 10ml lime juice (jeruk nipis)

METHOD

1. Salt scallop slices.

2. Mix other ingredients, then mix with scallops. 3. Reserve.

PLATING

1. Use a ring to make a circle with green sauce. 2. Place two scallop slices and quinoa pop. 3. Garnish with ikura and green herbs.