Tiradito is a raw fish preparation similar to ceviche. It is almost like a carpaccio in a spicy sauce and reflects the influence of Japanese immigrants on Peruvian cuisine.
This is my Peruvian recipe of raw sashimi in Miso and orange juice.
Ingredients for the Marinate
- The juice of one orange
- The juice of one lime
- 4 tablespoons of Shiro Miso
- 1 tablespoon of sesame oil
- salt to taste
Ingredients for the Tuna
- 400grams of fresh tuna
- 1/4 cup of thinly sliced red pepper (use a mandolin if you have one)
- 1 long red chilli sliced thinly
- 1/4 cup thinly sliced red onion (use a mandolin if you have one)
- 1 orange sliced into segments and cut into small cubes
- finely chopped coriander to garnish
- Place the orange juice, the lime juice, the sesame oil and the Shiro Miso in a small bowl. Using a whisk mix all the ingredients well. Add a bit of salt if necessary.
- Add the orange segments, red onion slices, red pepper slices and chilli slices to the marinate and mix well with a spoon. Put the mixture in the refrigerator for an hour to let all the flavours infuse.
- Thinly slice the tuna on a slight bias against the grain. Make the slices as thin as you can.
- Place some of marinate on the bottom of a chilled serving plate. Lay the tuna barely overlapping onto the chilled plate.
- Pour the orange and miso sauce over the tuna.
- Put the tuna in the fridge to let the marinate cook the tuna for 1/2 an hour.
- To serve sprinkle with finely chopped coriander or parsley and drizzle with a little bit more sesame oil.
- The key to good Tiradito is the freshness of the tuna.
- The tuna has to be thinly sliced and elegantly presented on the plate.
- Tuna Tiradito should always be served cold.
- You can serve the tuna tiradito with Japanese style crackers.
- You must let the orange and miso marinate cook the fish.