Tiradito of Tuna

Tiradito of Tuna Recipe
Photo: Jennifer Davick; Styling: Fonda Shaia
Tiradito, a Peruvian variation on ceviche, consists of citrus juices accenting raw seafood sliced paper-thin, like carpaccio.

Yield:

Makes 4 appetizer servings

Recipe from

Coastal Living

Recipe Time

Prep: 20 Minutes

Ingredients

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

Preparation

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.

Norman Van Aken,

Normans's 180 Restaurant, Coral Gables, Florida,

Coastal Living

May 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note