Peruvian-Japanese Raw Fish with Citrus

Ingredients

• ½ lb sushi-grade yellow fin tuna or fluke, skin removed
• 3 whole fresh limes
• 1 whole fresh lemon
• ½ tsp kosher salt
• 2 whole aji amarillo peppers, fresh or frozen
• 2 tbsp low-sodium soy sauce
• ½ tbsp mirin or agave nectar
• ¼ inch piece fresh ginger, peeled
• 1 whole garlic clove
• 2 tbsp extra-virgin olive oil
• 3 tbsp water
• 1 tbsp sesame seeds, white or black
• 1 whole red jalapeño or Fresno chili
• ¼ cup fresh cilantro leaves
• 1 whole thinly sliced scallion
• ½ sheet nori strips, optional

Instructions

1. 1

   Make the aji amarillo sauce first so flavors can meld. Remove the stems and seeds from 2 fresh or frozen aji amarillo peppers — if using fresh, wear gloves and work over a sink as they stain. Roughly chop them and place in a blender. Peel a 0.25-inch piece of fresh ginger and peel 1 garlic clove. Add both to the blender along with 2 tablespoons of low-sodium soy sauce, 0.5 tablespoon of mirin, and 3 tablespoons of water. Blend until completely smooth — the sauce should be vibrant golden-yellow. Pour the sauce through a fine-mesh strainer into a bowl, pressing gently with the back of a spoon to extract as much liquid as possible and leave the pulp behind. Whisk in 2 tablespoons of extra-virgin olive oil until emulsified. Taste and adjust salt if needed. Set aside.

2. 2

   Prepare the fish. Place your 0.5 pound of sushi-grade yellow fin tuna or fluke on a cutting board. Using a very sharp chef's knife (dip it in hot water and wipe it dry between cuts for clean slices), slice the fish against the grain into 0.25-inch-thick pieces — aim for roughly 8 slices total. Arrange them in a slightly overlapping line across a chilled plate, creating a diagonal flow.

3. 3

   Juice your citrus. Cut 3 fresh limes in half and squeeze them into a small bowl — you should have about 3 tablespoons of juice. Juice 1 fresh lemon for about 1 tablespoon of juice. Keep the citrus juice separate for now.

4. 4

   Prepare the garnish ingredients. Thinly slice 1 red jalapeño or Fresno chili on a diagonal, removing the seeds if you prefer less heat. Slice 1 scallion on the bias into thin rings, separating the white and green parts. Pick 0.25 cup of fresh cilantro leaves. If using nori, use kitchen scissors to cut 0.5 sheet into thin strips. Toast 1 tablespoon of sesame seeds in a dry 8-inch skillet over medium heat, shaking occasionally, until fragrant and lightly golden, about 2-3 minutes. Transfer to a small dish.

5. 5

   Just before serving, drizzle the lime juice across the fish slices — about 0.5 tablespoon per slice. Sprinkle 0.5 teaspoon of kosher salt evenly over the fish. Let it sit for exactly 30 seconds — the acid will begin to cure the exterior. This is the magic moment where the fish transitions from raw to cured.

6. 6

   Pour the golden aji amarillo sauce in a thin, artistic drizzle across the fish — either in a line down the center or in a zigzag pattern. Don't drown it; you want to taste both the fish and the sauce.

7. 7

   Scatter the toasted sesame seeds across the plate. Arrange the jalapeño slices in clusters. Sprinkle the cilantro leaves generously and place the scallion slices (use the green parts for color) in small mounds. Finish with a few nori strips if using. Serve immediately at room temperature — do not refrigerate, as the cold dulls the delicate fish flavor.

Tools you’ll need

• cutting board
• sharp chef's knife
• blender or food processor
• fine-mesh strainer
• small whisk
• small bowl
• 8-inch skillet
• kitchen scissors
• chilled serving plate

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