Tuna tiradito
Peruvian recipes
Seafood
Appetizer
Medium
30'
Chef
Roberto Martínez
A tiradito that combines the smoky heat of chipotle with the freshness of green tomatillo and the sweet-tart notes of guava and pisco. A dish of vibrant contrasts acidic, sweet, crunchy, and spicy with a bold, street-style, flavorful identity.
Ingredients
Base tiradito
- 400 grams red tuna, tiradito sliced
- 20 gramos of GOYA Quinoa
- 12 units of Yuca chips
- 0.5 units of chopped red onion
- 6 fresh coriander leaves
- 1 pinch of salt
Leche de tigre de chipotle
- 1 spoon of Chipotle peppers in sauce
- 1 splash of Único Olive Oil
- 20 grams of celery
- 10 grams of fresh ginger
- 1 garlic clove
- 40 grams of white onion
- 120 ml lime juice
- 80 ml of cold fish stock
- 1 ají limo
- 100 grams of japanese mayo
- 10 grams of fresh coriander
- 1 pinch of salt
Gel de guayaba y pisco
- 200 grams of GOYA Guava Paste
- 10 grams of lime juice
- 10 grams of pisco
Salsa rápida de tomatillo verde
- 120 grams of Green tomatillo
- 15 ml of lime juice
- 5 grams of fresh coriander
- 1 pinch of salt
Preparation
- Place all the ingredients in a hand blender cup and blend until smooth.
- Strain through a fine sieve and adjust salt, acidity, and heat.
- Chill, ideally at 4 °C.
- Blend the guava paste with the pisco until a jam-like texture is obtained.
- Transfer to a piping bag and keep refrigerated.
- Blend all the ingredients for the tomatillo sauce, adjust acidity and salt, and chill.
- Slice the tuna into thin tiradito-style slices and arrange on a chilled plate.
- Lightly season with salt and partially dress with the chipotle tiger’s milk.
- Garnish with dots of guava gel and green tomatillo sauce.
- Finish with red onion, cilantro leaves, popped quinoa, and yuca chips.
- Serve well chilled.
Follow this step-by-step video-recipe
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