Tuna Tiradito with Aji Amarillo Leche de Tigre

You’re probably familiar with ceviche and with how well it is suited to this sweltering summer we’re experiencing. But have you ever tried tiradito? It’s a close cousin and my latest obsession. Instead of ‘cooking’ cubes of fish in citrus juices, tiradito calls for the freshest, sushi-grade type of fish to be sliced and served raw with a chili-citrus sauce as a topping. You can thank the Japanese immigrants to Peru for giving rise to this vibrant fusion cuisine called Nikkei and this latin take on sashimi…

I found this colorful recipe for tuna tiradito in one of my Food & Wine magazines and the results were spectacular, and exactly what my summer palate was craving. Two key ingredients that might require a trip to a more specialized grocery store: sushi-grade tuna and aji amarillo which are hot yellow peppers ubiquitous in Peruvian cuisine. If you can’t find the canned peppers, a jar of aji amarillo paste will do. These peppers are hotter than jalapeños so a little goes a long way but the fruity kick is really special and makes them worth hunting.

The rest of the preparation couldn’t be easier, between making the sauce by blending the pepper paste with citrus juices, garlic, ginger and olive oil, and slicing your tuna into sashimi-style morsels.

What a gorgeous plate! And it’s ready in less than 30 minutes so perfect for that light weeknight dinner with a cold Sapporo or glass of dry white wine. The sauce is added at the very last minute to keep the fish raw and I really can’t overemphasize enough the textural components here. The crunch from the chopped roasted peanuts, sesame seeds and especially the chips garnish totally make the dish.

This tuna tiradito is bold, a little spicy, a little crunchy, so flavorful, and no turning on the stove… a summer knockout!