Tuna Tiradito (Spicy Ceviche) (Peruvian/Japanese Fusion)
TUNA TIRADITO (CEVICHE/POKE) RECIPE
I came across this recipe in the latest issue of ‘Food and Wine’ and immediately wanted to make it. Luckily a friend of mine had just gone tuna fishing in Baja California and after a very successful haul had presented me with several pounds of sashimi grade blue-fin tuna.
This recipe which combines the ceviche of Peru with Japanese influences is colorful and beautiful to look at, and is easy to make and very satisfying on the palate.
I added jalapeno and avocado. The flavors of this dish are intense. Consider using a less spicy chili paste if you want to tone down the heat.
Peruvian cuisine is really ‘in’ right now and Lima has the largest concentration of Michelin starred restaurants in South America. Make this at home and you will be transported to Peru, where indigenous flavors have blended with Spanish and Japanese influences to produce one of the most unique and innovative cuisines in the world.
Ingredients:
1 lb tuna (sashimi/sushi grade) – chopped into 1” x 2” x ¼” small cubes
⅛ cup Chilli Garlic sauce
¼ cup fresh lemon juice
½ cup orange juice
½” piece of ginger, minced
½ cup olive oil
¼ cup salted roasted peanuts
¼ cup scallions, sliced
1 jalapeno, sliced
1 pack blue corn chips
1 tsp toasted sesame seeds
1 avocado, sliced
Sea Salt to taste
Method:
Chop the tuna into bite size pieces.
In a blender combine the chilli paste, ginger, orange juice and lemon juice and blend for 30-45 seconds. With the blender running pour in the olive oil slowly to combine (about 30 seconds).
Slice the scallions, jalapeno and avocado.
In a serving plate, place the tuna in a single layer.
Drizzle the sauce over the tuna.
Top with sliced scallions, jalapeno slices, peanuts and sesame seeds.
Add the chips and avocado on the side.
Serve immediately.
Note: You can use any chilli paste you want but add a clove of garlic to the mix. This goes very well with a lighter, fruity, dry white wine.
