Llama San's scallop ceviche, yuzu kosho, pitahaya, nori

Photo: Evan Sung

Llama San's Scallop Ceviche by Erik Ramirez 

Discover how to make Llama San's scallop ceviche, yuzu kosho, pitahaya, nori. 

22 October, 2021
Average: 4 (2 votes)

serves for

4

ingredients

Chive Oil
Blanched Chives
400 g
Blended Oil
400 g
Mochiko Nori Chip
Water
400 g
Mochiko Flour
50 g
Basic Leche de Tigre
Garlic
25 g
Fish Stock
350 g
Yellow Onion
30 g
Celery
30 g
White Fish
40 g
Lime juice
350 g
Ice
150 g
Salt
20 g
Monosodium Glutamate
10 g
Habanero
7 g
Cilantro
8 g
Ginger
6 g
Yuzu Kosho Leche De Tigre
Basic Leche de Tigre
325 g
Mayonnaise
40 g, home made
Condensed Milk
50 g
Yuzu koshō
20 g
Scallops
30 g
Sesame Oil
5 g
House Mayo
Eggs
2 ea
Blended Oil
400 g
Garlic
5 g
Lime juice
5 g
Salt
4 g

Chef Josef Centeno of Orsa & Winston (LA) cooked this Llama San's scallop ceviche, yuzu kosho, pitahaya, nori, by Erik Ramirez of Llama San (NY).

The dish was featured during the second edition of the S.Pellegrino Destination Dining series, a multi-culinary exchange of restaurants' recipes. 

Step 01

Chive oil 

Blanch the chives and wring out all the water content - it's very important to make your oil very green.

Blend everything together and pass through chinoise, then ice down in a bowl immediately.

Pass through a cheese cloth. Reserve in a cooler.

Step 02

Mochiko nori chip

Cook mochiko and water in a pot, like if you are making a slurry.

Cook it until it becomes a slurry-like consistency, and when you taste it, it doesn't have the flavour of raw flour. Cool down and brush nori sheets with mochiko and dry in dehydrator.

Once nori chips are dried, heat up pot with oil to 450 degrees.

Literally fry a nori chip for one second or it will burn.

Season with salt and keep dried.

 

Step 03

Basic leche de tigre

Mix all the ingredients lightly in the blender, except for the ice. Strain through a chinois and add ice to quickly cool the leche down, then store.

 

Step 04

House mayo

In a blender mixer, mix eggs, garlic, lime juice, salt, and slowly pour oil til mayo emulsifies.

Step 05

Yuzu kosho leche de tigre

Blend everything together and pass through chinoise. 

 

Search Recipes