Peruvian Scallop Crudo
A raw Peruvian scallop crudo with green onion oil, coconut cream, blood orange, and salmon roe. Beautiful, fast, and built on sushi-grade sustainable seafood.
There's a dish in Filipino cuisine called kinilaw -- raw seafood cured in vinegar and citrus, bright and sharp and alive. It's one of the oldest ways my ancestors ate, long before refrigeration, long before "crudo" was a word on a menu. When I first ate it as a kid, I didn't have language for what I was tasting. I just knew it felt clean in a way that cooked food didn't.
This scallop crudo lives in that same spirit.
It starts with the pour: coconut cream loosened with Meyer lemon and fish sauce, green onion oil swirled in just enough to marble through it, white and green moving together without fully combining. You stop the moment it looks beautiful. That's the instruction. That's also the philosophy.
The scallops are from Seatopia – sushi-grade, sourced from certified regenerative farms in Peru. I've been working with them for a while now, and the quality is consistent in a way that matters when you're serving something raw on a half shell with almost nothing hiding it. If you want to try them, my code GERONIMOCRAMOS gets you 15% off your first order.
The blood orange goes on last, sliced paper thin so it catches light like stained glass. A few pearls of salmon roe. A feather of dill. Three garnishes, no more.
Make it cold. Plate fast. Eat immediately.
Kain na!