Executive sushi chef Emilio Molina explains: “Tiradito is a Peruvian dish of raw fish that is
sliced very thin, sometimes flattened, and seasoned with a delicate hand. A lighter version
of ceviche without the pungency of the raw onion, tiradito resembles an Italian carpaccio or
a Japanese sashimi.”
Ingredients
For the ponzu sauce
- 1 cup soy sauce
- 1 lemon squeeze, 1 orange, 1 lime
For the sushi
- 1 ounce ponzu sauce
- 1 teaspoon white truffle oil
- 6 (½-ounce) fresh Pacific yellowtail medallions (hamachi) or any sushi-grade fish of your choice
- 2 teaspoons goat cheese, molded into 6 small balls
- ¼ Granny Smith apple, thinly sliced lengthwise
- 1 teaspoon coarse sea salt
- 1 jalapeño, thinly sliced into circles
- 6 cilantro leaves
- Sriracha
How to Make It
-
To make the ponzu sauce
- Mix together soy sauce and citrus juices. Place in a covered container and refrigerate until needed. (This makes much more than you need, but it holds a long time in the refrigerator. You can also use commercially bottled ponzu sauce.) To assemble the sushi
- In a small bowl, mix ponzu sauce with white truffle oil. Place 6 Asian soupspoons on a rectangular serving plate. Place just enough truffle ponzu sauce in each to cover the bottom of the spoon.
- Place 1 yellowtail medallion in each spoon. Place 1 ball of goat cheese atop each medallion. Place 1 slice of apple atop each ball of goat cheese. Sprinkle each portion with sea salt. Place 1 slice of jalapeño atop each slice of apple and a cilantro leaf atop jalapeño. Lightly dotthe fish with Sriracha.
