Crunchy Kiwicha

Preparation info

  • Difficulty


Appears in


  • oz. (20 g) red kiwicha
  • 1⅔ oz. (50 g) overcooked white rice
  • ¾ cup (200 ml) coral broth


Cook the kiwicha in ¼ cup (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 190°F (90°C) 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 crunchy kiwicha.