Jona’s Hamachi Tiradito

As a 2nd generation Chinese Peruvian Colombian, I have a love of fusion ingredients and incorporating my upbringing and culture in everything that I eat. I love Nikkei cuisine and  the influence of Asian diaspora in Latin America and wanted to reflect that in this play off of a tiradito, which is not quite a ceviche, but a marinated seafood dish that is fruity, spicy, and refreshing.

- Jona Won

Servings: 4

Ingredients

• 6 oz yellowfin tuna or hamachi, thinly sliced

• 1 orange, juiced

• 1 yellow bell pepper

• 3 limes, juiced

• 2 tbsp aji amarillo paste (or fresh if available)

• 1 tbsp fresh ginger, grated

• 1 tbsp garlic, minced

• ⅛ cup celery, chopped

• ½ habanero pepper, deseeded and minced (optional for heat)

• 1 scallion, whites only, chopped

• ¼ cup mango (or pineapple), diced

• ½ cup neutral oil (like vegetable oil)

• 1 avocado

• 2 tbsp half and half (or coconut milk for a dairy-free option)

• 1 tbsp yuzu juice (or substitute lime juice if unavailable)

• Salt and pepper, to taste

• 2 ears of corn (or choclo if available)

• 1 potato, thinly sliced with a mandoline

• 1 tbsp rice vinegar

• 1-2 ice cubes

• Optional: chorizo oil for drizzling (store-bought or homemade)

Notes:

• If you can’t find yuzu juice, substitute it with extra lime juice for a citrusy flavor.

Instructions

1. Prepare the Yellow Pepper Sauce:

Grill the yellow pepper until the skin is charred. Once fully roasted, cover it with plastic wrap and let it rest for about 10 minutes. Peel off the skin, deseed, and set aside.

In a blender, combine the roasted yellow pepper, garlic, ginger, celery, scallion whites, aji amarillo paste, habanero, and mango. Pulse until roughly blended.

Add an ice cube to keep the mixture cool and slowly drizzle in the neutral oil while blending until the sauce thickens.

Adjust seasoning with salt and pepper, then strain through a fine mesh sieve. Set aside in the fridge until ready to serve.

2. Prepare the Crispy Corn and Potatoes:

Boil the corn in salted water for 10 minutes, then drain. Roast in a 300°F oven until golden and crispy, about 20-25 minutes.

Thinly slice the potato with a mandoline, then fry the slices in 350°F oil until crispy. Drain on paper towels and set aside.

3. Make the Avocado Yuzu Mousse:

In a bowl, mash the avocado with yuzu juice, half and half, and a pinch of salt and pepper until smooth and creamy. Transfer to a squeeze bottle for easy plating.

4. Assemble the Dish:

Slice the tuna or hamachi thinly and set aside in the fridge to keep cool until ready to serve.

When ready to plate, spread a thin layer of the yellow pepper sauce on the bottom of each plate. Arrange the fish slices in a shingled pattern on top of the sauce.

Garnish with crispy corn, potato chips, and small dollops of the avocado mousse.

5. Finish and Serve:

Optional: drizzle the dish with chorizo oil for a smoky touch, then finish with a sprinkle of scallion greens for color.

Serve immediately with tortilla chips or tostadas for scooping.