| Prep: 15 mins | Cook: 0 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 260 | 8g | 1g | 7g |
| sugars | fibre | protein | salt |
| 4g | 2g | 35g | 0.7g |
Why I Love Peruvian Fish Sashimi
It’s impossible to ignore the allure of fresh, raw seafood, something I became enamoured with growing up in Boston’s bustling seafood markets. This love led me to the recipe I’m sharing today: a zesty, refreshing Peruvian Fish Sashimi – a delightful concoction of the freshest tuna you’ll ever taste combined with a medley of fruits and spices that pack a tantalizing punch.
A Harmony of Flavors
This Peruvian Fish Sashimi recipe isn’t your average seafood dish. Far removed from the comforting Irish stews and crusted pies of my grandparents’ kitchen, it’s been influenced by the refreshing, vibrant tastes I’ve encountered through my culinary explorations. Think a zingy melody of lemon, lime, and orange juice encompassing the pristine, raw flavor of the tuna, harmoniously balanced by the warmth and depth of ginger, soy sauce, and sesame oil.
What truly sets this dish apart, though, is the fiery punctuation of jalapeño pepper and the aromatic whispers of fresh cilantro and chives, a tip of the hat to the ever-inspiring Gastón Acurio, a renowned Peruvian chef known for his bold, innovative use of traditional ingredients.
Beyond Just a Starter
While sashimi frequently stars as a standalone dish, this particular recipe offers an astonishing range of complementary possibilities. It pairs wonderfully with a crunchy, cool salad or acts as a refreshing antithesis to a piping hot bowl of soup. You could even consider it a zesty companion to a heaping serving of aromatic, buttery rice.
The possibilities are endless with this dish, as it shares a kinship with various seafood classics like ceviche, tartare, and even a well-prepared sushi roll. That’s the beauty of this Peruvian Fish Sashimi recipe—it’s adaptable, delightful, and represents a cuisine filled with zest and verve, much like the Peruvian landscape itself.
Every time I prepare this dish, it feels like an adventure, a gastronomic journey, far removed from the familiar comfort of Boston and Ireland. Yet somehow—it manages to also resonate comfort, the sensation of home-cooking, and a sense of culinary belonging. Now that’s a recipe well worth sharing, wouldn’t you agree?
What You’ll Need
- 2 lbs Fresh Tuna fillet
- 2 Lemons (juiced)
- 1 Lime (juiced)
- 2 Oranges (juiced)
- 1 small piece of Fresh Ginger (grated)
- 1 tablespoon Sesame Oil
- 1 teaspoon Soy Sauce
- 1 Red Onion (finely sliced)
- 1 tablespoon Fresh Cilantro (chopped)
- 2 tablespoons Fresh Chives (chopped)
- 1 Jalapeño pepper (finely chopped, seeds removed)
- Salt and Pepper to taste
- Sesame seeds to garnish
Method
Step One:
Firstly, place your fresh Tuna fillet in a suitable dish. Make sure it is clean and dry.
Step Two:
In a separate bowl, mix the juice of the two Lemons, the Lime, and the Oranges. To this, add the grated Ginger, Sesame Oil, Soy Sauce, finely sliced Red Onion, chopped Fresh Cilantro, chopped Fresh Chives, and the finely chopped Jalapeño pepper (seeds removed). Mix all these ingredients well.
Step Three:
Then, pour the mixed juice over the Tuna fillet. Make sure to coat the fillet evenly with the juice mix. Season with Salt and Pepper to your taste. Let it marinate for about 1-2 hours, turning the fillet occasionally to ensure that it marinates evenly.
Step Four:
Remove the Tuna fillet from the marinade, pat it dry, and slice it thinly. Arrange the slices on a plate.
Step Five:
Drizzle some of the remaining marinade over the Tuna slices and garnish with Sesame seeds. Your Fish Sashimi is ready to serve and enjoy!
