📝 About This Recipe
This exquisite Tiradito represents the soul of Peruvian Nikkei cuisine, where the precision of Japanese sashimi meets the vibrant, bold flavors of the Andes. Silky slices of Sashimi-grade Ahi tuna are bathed in a luscious, tangy passion fruit 'leche de tigre' that balances sweetness with a sharp citrus kick. It is a refreshing, sophisticated dish that celebrates the ocean's bounty with a tropical twist that will dance on your palate.
🥗 Ingredients
The Fish
- 1 lb Fresh Ahi Tuna (Sashimi Grade) (chilled and cut into a uniform rectangular block)
Passion Fruit Leche de Tigre
- 1/2 cup Fresh Passion Fruit Pulp (strained to remove seeds; about 3-4 fruits)
- 1/2 cup Fresh Lime Juice (freshly squeezed, do not over-squeeze to avoid bitterness)
- 2 tablespoons Aji Amarillo Paste (Peruvian yellow chili paste)
- 1 teaspoon Fresh Ginger (finely grated or squeezed for juice)
- 1 piece Garlic clove (smashed)
- 1 small piece Celery stalk (about 2 inches, for infusing)
- 1 teaspoon Kosher Salt (or to taste)
- 1 teaspoon Simple Syrup or Honey (to balance the acidity if needed)
Garnish and Texture
- 1/4 piece Red Onion (sliced into paper-thin julienne (pluma))
- 1 handful Fresh Cilantro leaves (for decoration)
- 1 teaspoon Black Sesame Seeds (toasted)
- 1 piece Red Fresno Chili or Limon Chili (thinly sliced into rings)
- 1 medium Sweet Potato (Camote) (boiled, peeled, and sliced into rounds)
👨🍳 Instructions
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1
Place your tuna block in the freezer for 10-15 minutes before starting. This firms up the proteins and allows for much cleaner, professional-looking slices.
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2
Prepare the passion fruit base by scooping the pulp of the fruits into a fine-mesh strainer over a bowl. Use a spoon to press the pulp through until you have a smooth, seedless juice.
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3
In a blender or a deep bowl, combine the passion fruit juice, lime juice, aji amarillo paste, and salt. Add the smashed garlic, ginger, and the piece of celery.
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4
Let the aromatics (garlic, celery, ginger) steep in the liquid for 5 minutes, then strain the mixture through a fine sieve into a clean chilled bowl. This 'infusion' method provides flavor without a gritty texture.
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5
Taste the sauce. It should be bright and acidic with a hint of heat. If the passion fruit is too tart, whisk in a teaspoon of simple syrup or honey to achieve a perfect sweet-sour balance.
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6
Soak the julienned red onions in a bowl of ice water for 5 minutes. This removes the 'bite' and keeps them incredibly crisp. Drain and pat dry before serving.
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7
Remove the tuna from the freezer. Using a very sharp sashimi knife (Yanagiba) or chef's knife, slice the tuna against the grain into thin rectangles, approximately 1/8 inch thick.
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8
Arrange the tuna slices on a chilled flat platter. Lay them slightly overlapping in a single layer, similar to a carpaccio but slightly thicker.
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9
Place two rounds of boiled sweet potato on the side of the platter; these provide a starchy contrast to the acidity.
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10
Just before serving, generously spoon the passion fruit leche de tigre over the tuna slices until they are partially submerged.
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11
Garnish with the crisp red onion curls, thin slices of red chili, and a scattering of black sesame seeds for a beautiful visual contrast.
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12
Finish with a few small cilantro leaves and serve immediately while the fish is ice-cold.
💡 Chef's Tips
Always use Sashimi-grade fish from a reputable purveyor; since the fish isn't 'cooked' by heat, quality is paramount. Keep your plates in the refrigerator for at least 30 minutes before plating to ensure the dish stays refreshing. Unlike ceviche, tiradito should not be marinated; pour the sauce over the fish at the very last second to prevent the acid from changing the tuna's delicate texture. If you can't find fresh passion fruit, look for frozen 100% pure passion fruit pulp (unsweetened) in the international aisle.
🍽️ Serving Suggestions
Pair this with a crisp, high-acidity white wine like a Chilean Sauvignon Blanc or an Albariño. A cold glass of Japanese Sapporo or a Peruvian Cusqueña beer complements the Nikkei flavors perfectly. Serve with 'Chulpi' (Peruvian toasted corn) on the side for an authentic crunchy element. Follow this dish with a light main course like Arroz con Mariscos to keep the Peruvian theme going.