Recipe reprinted by permission from Ceviche: Peruvian Kitchen by Martin Morales, published by Weidenfeld & Nicolson.
This tiradito, a Peruvian-style sashimi, can be served on plates or on clean scallop shells.
1 bunch coriander (leaves and stalks)
100 ml vegetable oil
12 large scallops, each cut horizontally into 3 thin slices
Fine sea salt
2 limes, cut in half
Seeds from half a pomegranate
1 limo chili, seeded and finely chopped
2 tablespoons pisco or good-quality vodka
4 tablespoons coriander oil
Handful of freshly torn coriander leaves
Put coriander in a saucepan with oil and place over medium heat. Heat gently for 5 minutes until coriander wilts. Remove from heat and let cool. Transfer the coriander and oil to a food processor or blender and blitz until smooth. Strain through a fine sieve and decant into a sterilized bottle. Store in a cool, dark place until ready to use. (Oil will keep for about 1 month in the fridge after it is opened.)
Arrange scallop slices on plates or shells and sprinkle with fine sea salt. Squeeze half a lime over each and garnish with pomegranate seeds and chopped chili. Drizzle each with a few drops of pisco or vodka and 1 tbsp of the coriander oil. Garnish with torn coriander leaves and serve immediately.