40 MAY 2019
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Tuna Tiradito with Ají Amarillo
Leche de Tigre
TOTAL 25 MIN; SERVES 6Japanese immigrants have influenced
Peruvian cuisine over the centuries, giving
rise to tiradito, a raw fish preparation simi-
lar to ceviche that features sashimi-style
cuts topped with an acidic, flavorful sauce
right before serving. This sauce gets its
vibrant color from a Peruvian staple—ají
amarillo chiles—that are about twice as
hot as jalapeños. If you can’t track down
canned or jarred varieties at your local
Latin market, prepared ají amarillo paste
(located in the international foods aisle)
will work in a pinch.4 canned or jarred ají amarillo chiles
(about 4 oz.), peeled, seeded, and
deveined, or^1 / 4 cup ají amarillo
paste(^1) / 4 cup fresh lemon juice
(^1) / 4 cup fresh orange juice
(^3) / 4 tsp. fine sea salt, plus more
(^1) / (^4) tsp. minced fresh garlic
(^1) / 4 tsp. minced peeled fresh ginger
(^1) / 2 cup olive oil
11 /^4 lb. sushi-grade tuna, cut into 2- x 1-
x^1 / 4 -inch-thick slices (about 48
slices)
48 medium-size blue potato chips
(such as Terra Blues)
(^1) / 4 cup chopped salted dry-roasted
peanuts
1 tsp. toasted sesame seeds
(^1) / 4 cup sliced scallions
- Place chiles, lemon juice, orange juice,
salt, garlic, and ginger in a blender; pro-
cess until smooth, about 45 seconds.
With blender running, slowly add oil in a
thin, steady stream until sauce thickens
or emulsifies, about 30 seconds. - Place tuna slices in a single layer on a
large rimmed platter. Pour sauce over
tuna. Sprinkle with chips, peanuts, ses-
ame seeds, and scallions. If desired,
sprinkle with additional salt to taste.
WINE Zesty, tart Albariño: 2016 Don
Olegario