Conchas Borrachas (Drunken Scallops)
But this sashimi of sorts is also topped with sweet pomegranate seeds and pisco (which makes us feel like it's somehow even more Peruvian). A little bit of diced chile adds heat.
Make sure to prepare the dish right before serving so it's as fresh as possible. Delicate, bracing and beautiful, it truly is the perfect no-cook summer dish.
FOR THE CILANTRO OIL:
1/2 cpacked cilantro, leaves and stalks
1/2 cvegetable oil
FOR THE CEVICHE:
12sea scallops, each cut horizontally into 3 thin slices
2limes, cut in half
1/4 cpomegranate seeds
2 Tbspdiced aji chile or fresno chile
1/4 ccilantro oil
·small handful micro cilantro or freshly torn cilantro leaves
·sea salt, to taste
How to Make Conchas Borrachas (Drunken Scallops)
- Make the cilantro oil:
In a small saucepan over medium heat, combine the oil and cilantro and cook until the cilantro has wilted, about 5 minutes.
- Transfer to a blender and blend until smooth.
- Strain the oil through a fine-mesh strainer and store in a cool, dark place. (Yields about 1/2 cup.)
- Make the ceviche:
Divide the slices of scallop among 4 plates.
- Squeeze half a lime over each plate and sprinkle with pomegranate seeds and chile.
- Top each place with a drizzle of the cilantro oil and a few splashes of pisco.
- Garnish with cilantro and serve immediately.