Chef Claudio Marras at Hilton Dubai Jumeirah Resort
‘The recipe uses fresh, crisp ingredients such as lime juice, fresh coriander leaves and Peruvian yellow chilli, which brings out the natural flavours of the salmon and sweetness of the scallops.’
500g fresh salmon
400g fresh scallops
200ml lime juice
120g olive oil
250g red onion
100g yellow chilli
Salt and pepper
1 Thinly slice the salmon and the scallops. Try to keep the size of the slices fairly even.
2 Chop the onion, coriander and yellow chilli.
3 Mix the onion, coriander and chilli together with the lime juice and olive oil. Add salt and pepper to taste.
4 Place the salmon and scallop slices in the mixture and allow to marinate for 15 minutes.
5 Meanwhile, use a vegetable peeler to cut strips from the turnip.
6 Heat a little olive oil in a pan, and fry the turnip strips until crisp.
7 Remove the turnip from the pan and season with salt.
8 Place the tiradito mixture on a plate and serve with the turnip crisps laid on top.