Description
A very delicate and flavorful Chilean ceviche of scallops, served with a very special leche de tigre and avocado sorbet. One of the signature dishes of chef Francisco Araya at his Michelin-starred restaurant Araya in Singapore.
Ingredients
For The Clam Stock
- Manila Clams: 2.2 lbs (cleaned)
- Banana Shallot: 1 large (approx. 2/3 cup sliced)
- Garlic: 2 cloves, halved
- Thyme: 4 sprigs
- Dry White Wine: 2/3 cup
- White Peppercorns: 1 tsp
- Water: 8.5 cups
For the Leche de Tigre Base
- Clam stock: 3 1/2 cups
- Ginger: 2-inch piece, peeled and sliced
- Garlic: 2-3 cloves
- Banana Shallot: 1 medium (approx. 1 cup sliced)
- Tabasco: 2 tsp
- Cilantro: 1/2 cup (packed leaves and soft stems)
- Lemon Juice: 1 cup
- Extra Virgin Olive Oil: 2 tbsp
- Salt: To taste
- Xanthan Gum: 1/4 tsp (for stabilization)
For the Scallops
- Large Scallops: 7 oz
- Shio Koji: 1 1/4 cups
For the Pickled Daikon
- White Wine Vinegar: 3/4 cup + 1 tbsp
- Sugar: 1/2 cup
- Water: 1 1/4 cups
- Salt: 2 tsp
- Daikon Radish: 1 small, sliced paper-thin
- Beetroot Juice: 2 tbsp (for natural pink coloring)
For the Compressed Oca
- Oca (Yellow): 3.5 oz (approx. 3-4 tubers)
- Water: 2/3 cup
- Salt: To taste
For the Avocado Sorbet
- Banana Shallot: 1 tbsp, minced
- Green Chili: 1 small (serrano), seeded
- Celery: 2 tbsp, chopped
- Lime Juice: 3 tbsp
- Coconut Cream: 1.5 cups
- Garlic: 1 clove
- Fresh Cilantro: 2 tbsp, chopped
- Avocado Flesh: 1 small/medium avocado
- Ascorbic Acid: 1/4 tsp (Vitamin C powder)
- Sorbet Stabilizer: 5 tbsp (or 1/4 tsp Xanthan gum)
Instructions
Step 1: The Clam Stock
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Sweat the shallots in a large pot until softened.
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Add clams and garlic; stir well.
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Deglaze with white wine and reduce the liquid by half.
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Add water, thyme, and peppercorns. Bring to a boil, then simmer until flavorful.
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Strain through a fine-mesh sieve and freeze (or chill thoroughly).
Step 2: The Leche de Tigre
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Blend all ingredients (except Xanthan) until completely smooth.
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Strain through a chinois or fine cloth.
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Whisk in the Xanthan gum to stabilize the emulsion. Chill/Freeze.
Step 3: The Scallops
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Marinate scallops in Shio Koji for exactly 3 minutes.
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Strain and rinse slightly.
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Sous vide at 136°F (58°C) for 5 minutes.
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Immediately plunge into an ice bath to stop the cooking.
Step 4: Pickles & Compression
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Daikon: Boil vinegar, sugar, water, and salt. Pour the hot liquid over the sliced daikon and beetroot juice. Let cool.
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Oca: Slice the oca thin. Dissolve salt in water and vacuum-seal the oca with the brine twice to achieve a translucent texture.
Step 5: Avocado Sorbet
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Blanch the garlic clove in boiling water 3 times (changing water each time) to mellow the flavor.
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Blend shallots, garlic, celery, lime juice, coconut cream, and cilantro.
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Add avocado and ascorbic acid; blend again until vibrant green.
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Mix in the stabilizer and freeze in a Pacojet jar or an ice cream maker.
Notes
Plating & Presentation
Prepare the Scallop: Take the chilled scallop and make two clean horizontal cuts (creating three layers).
The Marinade: In a small bowl, gently toss the scallop slices with clear shoyu, a drizzle of olive oil, lime zest, and a pinch of sea salt.
The Assembly: Layer the scallop back together, interlacing the paper-thin slices of pickled daikon and compressed oca between the scallop layers.
The Garnish: Place the scallop in the center of a shallow bowl. Place a perfect quenelle of avocado sorbet next to it.
The Service: Pour the Leche de Tigre into a small carafe or pourer. At the table, pour the liquid around the scallop and enjoy immediately.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Infusion, Sous Vide
- Cuisine: Chilean
Nutrition
- Serving Size: 1 portion
- Calories: 285