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Drunken scallops. Food styling by Andrew Bollis /Judy Inc. (www.judyinc.com). Prop styling by Lynda Felton.

Liam Mogan/The Globe and Mail

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.

Servings: 4

Coriander oil

1 bunch coriander (leaves and stalks)

100 ml vegetable oil

Scallops

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

Method

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.

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