Kobujime Scallop Crudo with Spring Pea & Yuzu Leche de Tigre
Listen, raw scallops are great. But kombu-cured scallops? That's where Japanese precision meets food science. By curing sea scallops between sheets of umami-rich kelp, we tighten the protein structure for surgical slicing while injecting them with deep, savory flavor. We contrast that oceanic depth with a vibrant, chlorophyll-packed Nikkei leche de tigre made from sweet spring peas, sharp yuzu, and fiery Peruvian aji limo.
Save a copy to your collection for editing
Timeline
Ingredients
- 2 large sheets dried kombu (kelp) sheets(Look for sheets with white powdery crystal on the outside—that's pure umami, don't wash it off)
- 2 tbsp sake(For waking up the kombu)
- 1 lb dry diver sea scallops(Must be 'dry' scallops (untreated with phosphates). Side muscles removed.)
- 1 cup fresh spring peas(Shelled. Frozen petit pois work in a pinch if spring peas aren't in season.)
- 1/4 cup lime juice(Freshly squeezed)
- 2 tbsp yuzu juice(Bottled 100% yuzu juice is fine if fresh is unavailable)
- 1 tbsp fresh ginger(Roughly chopped)
- 1 clove garlic(Smashed)
- 1/2 aji limo pepper(Seeded. Substitute a red jalapeño or serrano if needed.)
- 1/4 cup celery(Roughly chopped)
- 2 tbsp water(Ice cold)
- 1/2 tsp kosher salt(Plus more for blanching water)
- 4 leaves fresh shiso leaves(Green shiso, finely julienned)
- 2 radishes(Ideally a mix of red and watermelon radishes)
- 1 tbsp micro cilantro(For garnish)
- 1 tbsp extra virgin olive oil(A high-quality, grassy oil)
- 1/2 tsp flaky sea salt(Like Maldon)
Instructions
- 1
Lightly dampen a paper towel with 2 tbsp sake and gently wipe down the 2 large sheets dried kombu. Do not scrub; just hydrate the surface to wake up the glutamates. Place half of the 1 lb dry diver sea scallops on one sheet of kombu, top with the second sheet, and wrap tightly in plastic wrap. Place a small weight (like a plate) on top and refrigerate for exactly 45 minutes.
10 min
Tip: This is called 'kobujime'. The kombu draws out excess water and pumps glutamic acid into the scallop, firming the texture and supercharging its sweetness.
- 2
Bring a small pot of heavily salted water to a rolling boil. Add the 1 cup fresh spring peas and blanch for exactly 60 seconds until vibrant green. Immediately transfer to an ice bath to lock in the color, then drain well.
5 min
Tip: Fast blanching and rapid shocking destroys the enzymes that cause browning, guaranteeing our leche de tigre stays violently green.
- 3
In a high-speed blender, combine the blanched peas, 1/4 cup lime juice, 2 tbsp yuzu juice, 1 tbsp fresh ginger, 1 clove garlic, 1/2 aji limo pepper, 1/4 cup celery, 2 tbsp water, and 1/2 tsp kosher salt. Blend on high for 60 seconds until remarkably smooth.
5 min
Tip: The starch in the peas will naturally emulsify the liquid, giving it a rich, almost creamy body without a drop of dairy.
- 4
Pass the blended mixture through a fine-mesh sieve into a chilled bowl. Use the back of a ladle to press gently, extracting as much vibrant green liquid as possible. Discard the fibrous solids and place the leche de tigre in the fridge to chill.
5 min
Tip: Don't force the pulp through the mesh too aggressively, or your leche de tigre will turn muddy rather than perfectly smooth.
- 5
Using a mandoline, shave the 2 radishes into paper-thin translucent rounds and drop them into a bowl of ice water. Finely julienne the 4 fresh shiso leaves.
10 min
Tip: The ice water bath will cause the radish slices to curl beautifully and become incredibly crisp.
- 6
Remove the scallops from the fridge. Unwrap and peel away the kombu (discard the kombu or save for dashi). You'll notice the scallops feel significantly denser and tackier. Using a very sharp, single-bevel knife if you have one, slice each scallop horizontally into 3 or 4 perfect, even coins.
5 min
Tip: The kombu cure reduces water weight by about 5-8%, tightening the muscle fibers. This makes achieving surgical, sashimi-grade slices a breeze.
- 7
Shingle the sliced scallops across a chilled, shallow plate. Pour the cold spring pea leche de tigre around the base of the scallops (not over them). Garnish thoughtfully with the curled radishes, julienned shiso, and 1 tbsp micro cilantro. Finish the plate with a few drops of 1 tbsp extra virgin olive oil on the sauce, and a pinch of 1/2 tsp flaky sea salt directly on the scallops.
5 min
Tip: Break the rules of traditional ceviche: dress the plate, not the protein. Let the guest drag the dense, umami-rich scallop through the acidic, spicy pool of spring pea goodness.
Chef's Notes
Why this works: Timing is everything in fermentation and curing. A 10-minute kombu cure does nothing. A 3-hour cure pulls out so much moisture that the delicate scallop turns to rubber. Exactly 45 minutes is the sweet spot—it perfectly firms the exterior for precision slicing while driving glutamates into the flesh, elevating the scallop's natural sweetness to umami-bomb status.
Frequently Asked Questions
How long does Kobujime Scallop Crudo with Spring Pea & Yuzu Leche de Tigre take to make?
Kobujime Scallop Crudo with Spring Pea & Yuzu Leche de Tigre takes about 55 minutes total. That includes 50 minutes of prep and 5 minutes of cooking.
How many servings does this recipe make?
This recipe makes 4 servings.
What skill level is needed for Kobujime Scallop Crudo with Spring Pea & Yuzu Leche de Tigre?
This recipe is rated medium — it's intermediate, requiring some cooking experience.
What ingredients do I need for Kobujime Scallop Crudo with Spring Pea & Yuzu Leche de Tigre?
The main ingredients are: dried kombu (kelp) sheets, sake, dry diver sea scallops, fresh spring peas, lime juice, yuzu juice, fresh ginger, garlic, aji limo pepper, celery, water, kosher salt, fresh shiso leaves, radishes, micro cilantro, extra virgin olive oil, flaky sea salt.
What type of meal is Kobujime Scallop Crudo with Spring Pea & Yuzu Leche de Tigre?
Kobujime Scallop Crudo with Spring Pea & Yuzu Leche de Tigre is categorized as: appetizer.
Ask Kenji Nakamura a question
Sign in to chat about this recipe, get cooking tips, and ask for substitutions.
Sign in to chat