Famous Japanese chef Nobu Matsuhisa shares his recipe for Scallop Tiradito.
12 coriander leaves
20g black salt
90ml yuzu lemon
30ml yuzu juice
60ml lemon juice
1 Thinly slice the scallops into 12 pieces and arrange them onto a plate. Place a coriander leaf on each sliced scallop.
2 Place a ‘spot’ of rocoto onto each coriander leaf.
3 Serve with yuzu lemon dressing and black salt.