Scallop Tiradito
Peruvian Bay Scallops, Avocado Leche de Tigre, Spicy Rocoto, Huacatay Oil, Kale-Potato Tuile, Sorrel
Chef Carmen Ibarra of Atomica | Miami, FL
“The spicy and citrus notes of the Peruvian rocoto and Fresh Origins sorrel are a perfect match representing Miami and its vibrant culture that I grew up in. The sorrel notes are naturally heavy in citrus and extremely bright which perfectly complements the buttery Peruvian scallops and takes the spicy rocoto to another level.”
Adapted by StarChefs | June 2026 | Photo: Chris Diamond
INGREDIENTS
Kale-Potato Tuile:
250 grams russet potatoes, boiled and peeled
20 grams blanched kale
10 grams neutral oil
Huacatay Oil:
250 grams Fresh Origins Micro Huacatay
0.7 grams ascorbic acid
450 grams neutral oil
Leche de Tigre:
500 grams lime juice
150 grams white onions
90 grams chopped celery
80 grams kosher salt
3 cloves garlic
1 bunch cilantro
Avocado Leche de Tigre:
350 grams avocado
1 clove garlic
250 grams neutral oil
Kosher salt
Spicy Rocoto:
450 grams rocoto seeds
52 grams distilled white vinegar
28 grams garlic cloves
3 grams kosher salt
252 grams neutral oil
Bay Scallops:
Yield: 1 serving
6 Peruvian bay scallops
50 grams kosher salt
To Assemble and Serve:
Yield: 1 serving
Fresh Origins Petite Sorrel Meadow Red
Fresh Origins Sorrel Butterfly Purple
METHOD
For the Kale-Potato Tuile:
Heat dehydrator to 140°F. In a blender, add all ingredients. Purée until smooth, adding water as needed to achieved desired nappé consistency. Transfer mixture to a silicone-lined sheet tray. Spread into an even layer and dehydrate 12 hours. The next day, break into pieces. Transfer to an airtight container with 1 silica gel packet. Reserve.
For the Huacatay Oil:
Bring a pot of water to a boil. Add Fresh Origins Micro Huacatay and blanch 30 seconds. Shock in ice water. Once cooled, squeeze out excess water and transfer to a blender. Add remaining ingredients and purée until smooth. Pass through a fine mesh sieve into an airtight container. Refrigerate.
For the Leche de Tigre:
In a blender, purée lime, onions, celery, salt, garlic, and 350 grams filtered water until smooth. Add cilantro and pulse until just combined. Pass through a chinois into an airtight container. Refrigerate.
For the Avocado Leche de Tigre:
In a blender, purée avocado, garlic, and 500 grams Leche de Tigre until smooth, adding ice as needed to achieve desired consistency. With the machine running on low speed, slowly stream in oil and blend until mixture is fully emulsified. Season with salt. Transfer to an airtight container and refrigerate.
For the Spicy Rocoto:
In a blender, combine rocoto seeds, vinegar, garlic, and salt. Blend until just combined. With the machine running on low speed, slowly stream in oil and blend until mixture is fully emulsified. Transfer to an airtight container and refrigerate.
For the Bay Scallops:
In a mixing bowl, combine scallops and salt. Toss to evenly coat. Let sit 15 minutes at room temperature. Rinse and pat dry. Set aside.
To Assemble and Serve:
On a clean work surface, slice Bay Scallops into half-moon shapes. Shingle across the center of a shallow serving bowl. Brush with Spicy Rocoto. Drizzle with desired amount Leche de Tigre. Pour desired amount Avocado Leche de Tigre over top, ensuring Bay Scallops are not completely submerged or covered. Drizzle with desired amount Huacatay Oil. Garnish with desired amount Kale-Potato Tuile, Fresh Origins Petite Sorrel Meadow Red, and Fresh Origins Sorrel Butterfly Purple.
