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Tiradito of Tuna

Photo: Jennifer Davick; Styling: Fonda Shaia
Prep time 20 mins
Yield Makes 4 appetizer servings
Tiradito, a Peruvian variation on ceviche, consists of citrus juices accenting raw seafood sliced paper-thin, like carpaccio.


  • 1/4 cup fresh Key lime juice
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons finely diced fennel
  • 2 tablespoons finely diced red bell pepper
  • 2 tablespoons peeled and seeded tomato, finely diced
  • 2 teaspoons finely chopped fresh mint leaves
  • 2 teaspoons finely chopped fresh cilantro leaves
  • 1 to 2 teaspoons finely minced ají amarillo chile or Scotch bonnet chile, stemmed and seeded
  • 2 teaspoons sherry vinegar
  • 1/2 teaspoon Sriracha (Asian red chili sauce)
  • 1 1/2 teaspoons kosher salt
  • 12 ounces sushi-grade tuna, very thinly sliced
  • Sesame oil
  • Soy sauce

How to Make It

  1. Combine first 11 ingredients in a bowl; stir well. Cover and chill.

  2. Arrange fish slices on 4 chilled appetizer plates. Spoon chilled Key lime mixture over fish, and drizzle with a few drops of sesame oil and soy sauce. Serve immediately.

Normans's 180 Restaurant, Coral Gables, Florida