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Passionfruit & Yuzu Scallop Tiradito with Toasted Buckwheat

Passionfruit & Yuzu Scallop Tiradito with Toasted Buckwheat

Scallops are delicate creatures, and a heavy-handed traditional lime cure will turn them into rubber erasers in minutes. By using a Nikkei-inspired leche de tigre made from bright passionfruit, aromatic yuzu, and umami-rich white soy sauce, we gently 'cook' the scallops just enough to firm their exterior while keeping the center sweet and creamy. The crunchy toasted buckwheat gives it that essential earthy textural contrast you usually get from Peruvian cancha.

Kenji Nakamura
Kenji Nakamura
Prep: 15 minutes
Cook: 8 minutes
4
easy
appetizersnack
rawcevicheseafoodnikkei+1

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Timeline

23 minutes
0m10m20m
Toast Buckwheat
5m
Make Leche de Tigre
5m
Slice Scallops
8m
Prep Garnishes
5m
Cure Scallops
3m
Garnish and Serve
2m

Ingredients

  • 1 lb dry sea scallops(Must be labeled 'dry' (chemical-free), side muscle removed)
  • 1/3 cup passionfruit juice(Fresh or thawed puree, unsweetened)
  • 2 tbsp yuzu juice(Can substitute 1 tbsp lime + 1 tbsp grapefruit juice if unavailable)
  • 1 tbsp shiro shoyu(White soy sauce; keeps the sauce brightly colored while adding umami)
  • 1 tsp freshly grated ginger(Grated on a microplane)
  • 1/2 habanero pepper(Minced; use aji limo if you can find it)
  • 1 clove garlic(Smashed whole, for steeping only)
  • 1/4 cup toasted buckwheat(Also known as kasha; adds a nutty crunch)
  • 2 radishes(Sliced paper-thin on a mandoline)
  • 1 scallion(Finely sliced on a sharp bias)
  • 1/4 cup micro cilantro(Or finely chopped regular cilantro leaves)
  • 1 tbsp toasted sesame oil(For finishing)

Instructions

  1. 1

    Place a dry skillet over medium heat. Add 1/4 cup toasted buckwheat and toast, tossing frequently, until highly fragrant and slightly darkened, about 4 minutes. Transfer to a small bowl to cool immediately.

    5 min

    Tip: Even if buying pre-toasted kasha, a quick pan-toast wakes up the volatile oils and makes it infinitely crunchier.

  2. 2

    In a non-reactive glass bowl, combine 1/3 cup passionfruit juice, 2 tbsp yuzu juice, 1 tbsp shiro shoyu, 1 tsp freshly grated ginger, 1/2 habanero pepper, and the smashed 1 clove garlic. Whisk to combine and set aside to steep. This is your Nikkei leche de tigre.

    5 min

    Tip: Steeping a smashed whole garlic clove rather than mincing it gives us the aromatic allium backbone without the harsh, raw garlic bite that would overpower the delicate scallops.

  3. 3

    Ensure your 1 lb dry sea scallops are very cold. Using a sharp knife, slice each scallop horizontally into 3 thin, even medallions. Arrange them slightly overlapping on a chilled serving platter or shallow bowl.

    8 min

    Tip: If your scallops are slippery, pop them in the freezer for 10 minutes before slicing. The semi-firm texture will give you perfect, clean cuts.

  4. 4

    Prep your garnishes by slicing 2 radishes on a mandoline and thinly slicing 1 scallion on a sharp bias.

    5 min

    Tip: Drop the radish slices into a bowl of ice water if you want them to curl up and become extra crisp.

  5. 5

    Remove and discard the garlic clove from the leche de tigre. Spoon the liquid generously over the arranged scallops. Let them cure for exactly 3 minutes. You will see the edges turn slightly opaque while the center remains raw and translucent.

    3 min

    Tip: Do not exceed 5 minutes. The high acid content of passionfruit and yuzu works quickly on the loose protein structure of shellfish.

  6. 6

    Immediately top the cured scallops with the cooled buckwheat, the sliced radishes, the scallions, and 1/4 cup micro cilantro. Finish with a few strategic drops of 1 tbsp toasted sesame oil right over the scallops.

    2 min

    Tip: The toasted sesame oil bridges the gap between the fruity acid of the passionfruit and the sweet brininess of the scallop.

Chef's Notes

Why this works: Passionfruit is highly acidic but contains complex floral sugars that perfectly balance the harshness of a traditional straight-lime cure. Combining it with Shiro Shoyu (white soy sauce) provides the deep umami of soy without muddying that gorgeous golden color of the leche de tigre. A note on scallops: Always, always buy 'dry' scallops. 'Wet' scallops are soaked in a chemical solution (sodium tripolyphosphate) that makes them absorb excess water weight. When you try to acid-cure them, they purge a milky liquid and turn to mush.

Frequently Asked Questions

How long does Passionfruit & Yuzu Scallop Tiradito with Toasted Buckwheat take to make?

Passionfruit & Yuzu Scallop Tiradito with Toasted Buckwheat takes about 23 minutes total. That includes 15 minutes of prep and 8 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Passionfruit & Yuzu Scallop Tiradito with Toasted Buckwheat?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Passionfruit & Yuzu Scallop Tiradito with Toasted Buckwheat?

The main ingredients are: dry sea scallops, passionfruit juice, yuzu juice, shiro shoyu, freshly grated ginger, habanero pepper, garlic, toasted buckwheat, radishes, scallion, micro cilantro, toasted sesame oil.

What type of meal is Passionfruit & Yuzu Scallop Tiradito with Toasted Buckwheat?

Passionfruit & Yuzu Scallop Tiradito with Toasted Buckwheat is categorized as: appetizer, snack.