Tiradito is a dish of Peruvian origin that consists of raw fish sliced into thin pieces, similar to carpaccio, but served with a cold, tangy, and spicy sauce. In this case, I’m going to make a tiradito using tuna, but you can also prepare it with other fish you like, such as salmon, for example, or even octopus. The key is to thinly slice the fish and pour the essential vinaigrette over it.
How do I fillet the tuna?
The most important thing is to have a sharp knife, and secondly, as I always say, you need to be patient and handle the fish carefully, as you could end up dismembering it, and that would definitely ruin the product. To make the process easier, especially if you’re not familiar with this type of cuts, I recommend leaving the tuna in the freezer for 20 to 30 minutes, making sure it doesn’t freeze completely. That way, when you cut it, it will be much easier and you’ll have more precision, resulting in a neater presentation of your tuna tiradito.
The sauce we will use in this recipe is a “limoneta,” which is a vinaigrette with lemon juice instead of vinegar.
How long does the tuna tiradito last, and how to store it:
Since this dish is made with raw fish, it should be consumed immediately after preparation. It can be stored in the refrigerator for a couple of hours.
If you want to make a delicious and simple dish, don’t hesitate to prepare it. Additionally, you can accompany it with other ingredients, such as avocado and mango, which will give it an incredible flavor.
Which cocktails pairs with tuna tiradito:
Tuna tiradito is the perfect match for a zesty cocktail like a pisco sour, a dry white wine or a prosecco.
Tuna tiradito
Tiradito is a dish of Peruvian origin that consists of raw fish sliced into thin pieces, similar to carpaccio, but served with a cold, tangy, and spicy sauce. In this case, I'm going to make a tiradito using tuna, but you can also prepare it with other fish you like, such as salmon, for example, or even octopus. The key is to thinly slice the fish and pour the essential vinaigrette over it.
Ingredients
- 9 oz approximately 250 grams fresh red tuna, washed and sliced into half inch
- 1/3 cup oil
- 1/3 cup lemon juice seedless and without pulp
- 1 level teaspoon peeled and grated ginger
- 1 medium onion peeled and chopped into small cubes
- 1 serrano chili or pepper deveined, seedless, and chopped into small cubes
- 4 tablespoons chopped cilantro leaves
- 1 teaspoon sesame seeds
- Salt to taste
Instructions
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In a bowl, mix the lemon juice, ginger, and oil. Set aside.
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Mix the onion with the chili or pepper and cilantro. Set aside.
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Arrange the tuna slices neatly on the serving plate. Place the onion mixture on top of the tuna and drizzle the vinaigrette over it. Sprinkle with sesame seeds.
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Refrigerate for 10 minutes before serving, and enjoy!
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I hope you find this translated and converted recipe helpful. Enjoy your fresh red tuna ceviche!
