The Summertime Scallop Tiradito of Your Dreams

Stay cool and eat well with this no-cook recipe from Dachi’s Ben Berwick.

Now that it’s officially summer, and the temperature has risen to balmy heights in many parts of the country, it’s time to lighten up the food we eat. This scallop tiradito recipe from Ben Berwick, chef at Vancouver’s standout East Hastings Street restaurant, Dachi, is just the thing when the heat is hurting your appetite. And because there’s no cooking required, your house will stay cool. Maybe this mouth-watering dish will get your appetite back.


Serves 6


1 pound raw scallops, thinly sliced

For the leche de tigre sauce:

1/2 white onion

1 garlic clove

1/2 peeled small nub ginger

1 celery stalk

1/4 cup aji amarillo paste

1/4 cup vegetable stock

Juice of 5 limes

1 tablespoon salt (adjust to taste)

For the garnish:

Thinly sliced red onion

Thinly sliced chili

1/4 cup cancha corn, fried in some oil, seasoned with salt (optional)

Flaky salt



For the leche de tigre sauce:

Blend all together, fine mesh strain, then chill.

To assemble:

Lay the pieces of scallop on a plate.

Pour sauce on top (may not need it all).

Place garnishes on top.

Chill for 10 minutes before serving.