Summer and corn are so inspiring to me, I think about light, savory, refreshing dishes like ceviche. Scallops are sweet and creamy and this corn dressing brings out the best out them—with a kick of spice, what can go wrong!

Scallop Ceviche with Corn Leche de Tigre

Category

Category name

Serves

4

Ingredients

  • ½ cup of dehydrated Aji Dulce chilies, Granada chilies, or any chili with low to medium spice
  • ½ tablespoon coarse salt, like Maldon or fleur de sel
  • 12 medium size scallops
  • 3 ears of corn
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white sesame oil
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon Colatura di Alici*
  • Yuzu kosho**
  • Dry Thai chilies or Chili de Arbol, optional
  • 1 (15-ounce) can baby corn or pickled baby corn
  • 12 thin slices daikon, optional

Method

For the Scallops

  1. In the bowl of a mortar and pestle, crush the dehydrated chilies; add the salt and mix well. Place the chili-salt mix on a flat surface and roll each scallop through it, coating the sides lightly.
  2. Set the scallops on a wire rack over a baking sheet or tray. Using a blow torch, char the chili crust, being careful not to cook the scallops. Set aside to cool in the refrigerator.
  3. Using a serrated knife, remove the kernels from the cob and purée in a blender. Strain the purée through a fine sieve or chinois into a saucepan. Bring to a boil, immediately lower the heat and cook gently until any starch flavor has gone, about 2 minutes. Cool and chill.

To Make the "Leche de Tigre"

  1. In a medium bowl, combine the chilled corn liquid, olive oil, sesame oil, lime juice, Colatura di Alici, yuzu kosho, crushed chili mixture, and optional Thai chiles. Reserve, in the refrigerator, until ready to serve.
  2. Slice the baby corn lengthwise and arrange the halves on a wire rack over a baking sheet or tray. Torch the surface and cut on the bias.

To Serve

  1. Take the scallops from the fridge and slice them lengthwise, making sure you hold the scallop steady and firm, so you get two even slices.
  2. Place the scallops in a bowl showing the cut side facing up, topping with daikon if using, and arrange the baby corn pieces around. Carefully pour the dressing around the scallops at the table.