📝 About This Recipe
Tiradito is the elegant cousin of Ceviche, born from the beautiful marriage of Peruvian coastal bounty and Japanese technique known as Nikkei cuisine. Unlike ceviche, the fish is sliced into delicate carpaccio-like ribbons and dressed immediately before serving to preserve its silky texture. This version features sashimi-grade tuna bathed in a vibrant, umami-rich sauce of ginger, soy, and bright Peruvian lime.
🥗 Ingredients
The Fish
- 1 lb Sashimi-grade Ahi Tuna loin (very fresh, chilled)
Nikkei Leche de Tigre (The Sauce)
- 1/2 cup Fresh Lime Juice (about 6-8 limes, squeezed gently to avoid bitterness)
- 3 tablespoons Soy Sauce (preferably Japanese Kikkoman)
- 1 tablespoon Fresh Ginger (grated and squeezed for juice only)
- 1/2 teaspoon Garlic paste (very finely minced or crushed)
- 1 tablespoon Aji Amarillo paste (Peruvian yellow chili paste)
- 1 teaspoon Sesame Oil (toasted)
- 2 tablespoons Dashi or Fish Stock (cold)
- to taste Sea salt (be careful as soy sauce is already salty)
Garnish and Texture
- 1/4 piece Red Onion (sliced into paper-thin feathers and soaked in ice water)
- 1 handful Cilantro leaves (freshly picked)
- 1 teaspoon Toasted Sesame Seeds (black or white)
- 2 pieces Radish (thinly sliced into rounds)
- 1 small Sweet Potato (boiled, peeled, and sliced into rounds)
👨🍳 Instructions
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1
Place your tuna loin in the freezer for 10-15 minutes before starting. This firms up the proteins, making it much easier to achieve clean, professional slices.
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2
In a small glass bowl, combine the fresh lime juice, soy sauce, and cold dashi. Whisk gently to incorporate.
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3
Grate the ginger over a small sieve held over the lime mixture. Use a spoon to press the pulp, extracting only the potent ginger juice; discard the fibrous solids.
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4
Whisk in the garlic paste, aji amarillo paste, and toasted sesame oil until the sauce is emulsified and vibrant orange-brown.
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5
Taste the sauce. It should be punchy, acidic, and salty. Add a pinch of sea salt only if necessary, then keep the sauce chilled in the refrigerator.
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6
Prepare the red onion by slicing it against the grain as thinly as possible. Submerge the slices in a bowl of ice water for 5 minutes to remove the harsh 'bite' and maximize crispness.
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7
Remove the tuna from the freezer. Using a very sharp sashimi knife (Yanagiba) or a chef's knife, cut the tuna against the grain into slices about 1/8 inch thick.
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8
Arrange the tuna slices on a chilled rectangular platter. Lay them flat, slightly overlapping each other like shingles, covering the center of the plate.
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9
Place the boiled sweet potato rounds on the side of the plate. These provide a creamy, sweet contrast to the acidic dressing.
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10
Just before serving, take the Nikkei sauce from the fridge and spoon it generously over the tuna slices, ensuring every piece is kissed by the citrus.
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11
Drain the onions and pat them dry. Scatter them over the tuna along with the radish slices.
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12
Finish the dish by sprinkling toasted sesame seeds and fresh cilantro leaves over the top for a final burst of aroma and texture.
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13
Serve immediately while the fish is ice-cold and the sauce is fresh.
💡 Chef's Tips
Always use 'Sashimi Grade' fish to ensure safety and the best buttery texture. When juicing limes, do not squeeze them to the very end; the oils from the white pith can make the sauce bitter. If you can't find aji amarillo paste, a small amount of habanero or serrano can provide heat, though the flavor profile will shift. Keep your serving plates in the freezer for 10 minutes before plating to keep the tiradito at the perfect temperature. Unlike ceviche, do not let the fish 'marinate' in the sauce for long, or the acid will cook the tuna and change the texture from silky to firm.
🍽️ Serving Suggestions
Pair with a crisp, cold glass of Albariño or a dry Riesling to complement the acidity. A classic Pisco Sour is the traditional Peruvian cocktail choice for this dish. Serve with 'Chulpe' (Peruvian toasted corn) on the side for an authentic crunch. Follow this dish with a light grilled octopus or 'Anticuchos' for a complete Peruvian feast. Provide extra sauce in a small carafe for those who enjoy a more 'soupy' Nikkei experience.