Tiradito, a Peruvian variation on ceviche, consists of citrus juices accenting raw seafood sliced paper-thin, like carpaccio.
Makes 4 appetizer servings
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
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.