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May 16th, 2014

Scallop Tiradito, guest recipe from new London restaurant LIMA

Scallop Tiradito, a guest recipe by Virgilio Martínez Véliz of new London restaurant LIMA
  • Prep: 15 minutes
  • Cook: 1 hour
  • Total time: 1 hour, 15 minutes
  • Recipe serves: 4


Ingredients for the scallops

  • 500g bay scallops
  • 50g white onion, chopped
  • 2g garlic, chopped
  • 1g fresh ginger root, chopped
  • 40g celery, chopped
  • 400ml water
  • 30ml passion fruit purée
  • Juice of 1.5kg key limes
  • 10g fresh cilantro leaves, chopped

Ingredients for t he sweet potato cubes

  • 225g sugar
  • 60ml water
  • 360ml evaporated milk
  • 600ml condensed milk
  • 5 whole eggs
  • 4 egg yolks
  • 1 teaspoon vanila
  • 1/2 teaspoon almond flavouring
  • 1/2 teaspoon salt
  • Large 4 pint quantity sized mould
  • bundt pan or cake tin
  • Hearst shaped mould for valentine special!!

Instructions

  1. 1 chilli pepper (ideally a Peruvian limo pepper), cleaned, seeded and minced.
  2. 2 sweet potatoes, peeled and cut into 1cm cubes
  3. 500ml water
  4. 200g brown sugar
  5. 1 whole star anise
  6. 1 whole cinnamon stick
  7. 100ml vegetable oil
  8. Coriander sprouts for garnish
  9. Black salt for garnish

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