Roberto Navarro Makes Peruvian Scallop Sashimi

Slice a lemon in half and set aside.

Crosswise chop the pickled ginger.

Cut the prepared seaweed salad from a Japanese market.

Arrange the seaweed salad on a special plate for decoration.

Place the sweet scallops on the plate.

Drizzle ponzu sauce over the scallops.

Add a little bit of ginger on top of the scallops.

Layer the seaweed salad on top of the ginger, ensuring the scallops are still visible.

Mix wasabi powder with mayonnaise to create wasabi aioli and squeeze a little on top of the dish.

Add a small amount of smelt roe on top for flavor and color.

Garnish with micro cilantro in the center of the dish.

Finish with a squeeze of lemon juice over the entire dish.

Equipment Needed

Spice Level:

Dietary

Allergens