Smart Recipes with Umami

Scallops, Red Kiwicha, Tumbo Fruit Emulsion

  • Recipes with Umami Ingredients

Kiwicha (amaranth) is an ancient Peruvian plant, popular recently for its high nutrient value. This recipe uses both red kiwicha and kiwicha leaves, accompanied by a sauce made from tumbo, a variety of passionfruit. A dish of superlatively balanced Umami and tang.⠀


8 scallops⠀
Kiwicha leaves⠀

For the Tumbo tiger's milk⠀

2 2/3 oz. (80g) white onion⠀
2 oz. (60g) celery⠀
1 tsp. garlic⠀
1 tsp. ginger⠀
2 Tbsp. lime juice⠀
2 tsp. cilantro⠀
1/4 cup plus 2 tsp. (70ml) tumbo juice⠀
1 Tbsp. plus 1 tsp. (20ml) porcon mushroom “juice”

For the Red kiwicha⠀

2 oz. (60g) red kiwicha⠀
2/3 cup (150ml) coral broth⠀

For the Crunchy kiwicha⠀

2/3 oz. (20g) red kiwicha⠀
1 2/3 oz. (50g) overcooked white rice⠀
3/4 cup (200ml) coral broth 


- Liquefy the onion, celery, ginger, and garlic, then pass through a sieve. Add the lime juice, tumbo juice, cilantro leaves and porcon mushroom 'juice' (hydrate dried porcon in water, remove and bring to a boil in new water, reduce for 1 hour, then strain). Marinate for 20 minutes, then remove the cilantro.⠀

- Red kiwicha: Make a broth by sauting the reserved scallop coral, adding water and simmering for 20 minutes. You will need at least 1 1/2 cups (350 ml) of coral broth all together. Cook the kiwicha in 2/3 cup(150 ml) of this broth for 8 minutes.⠀

- Crunchy kiwicha: Cook the kiwicha in 3 Tbsp. plus 1 tsp. (50 ml) of coral broth as in the previous preparation. Combine the cooked kiwicha with the overcooked white rice and the remaining coral broth, and liquefy in a blender. Pass through a sieve, spread thinly out on a silicone baking mat and place in the oven for 10 minutes.⠀

- Clean the scallops and set apart the coral (roe). Slice scallops and keep cold. Reserve some fresh kiwicha leaves for garnish. Dehydrate the rest of the leaves in a 90°C (190°F) oven for 4 hours. Grind the dehydrated leaves into a powder. ⠀

Place the scallops on the plate, add the kiwicha on top so it seems to be the coral of the scallop, place dots of the tumbo fruit emulsion around the scallops and decorate with the crunch kiwicha