Tiradito Hamashi Aguachile Recipe

If beets are not cooked, roast: preheat oven to 400°F (200°C), wrap beets in foil and roast 45–60 minutes until tender. Cool, peel and slice very thinly using a mandoline or sharp knife.

Toss the thin beet slices with 1 tablespoon olive oil, 1 tablespoon lemon juice and 1/4 teaspoon salt. Arrange in a single layer on a chilled serving plate or plates to form a base for the tiradito.

In a blender or small food processor, combine 3/4 cup fresh lime juice, the chopped chiles, 1/2 cup cilantro, 2 tablespoons cold water, 1 teaspoon fine sea salt and 1/4 teaspoon sugar. Blend until smooth and bright green. Taste and adjust seasoning — add more salt or a touch more sugar if too tart.

If you prefer a silky sauce, strain the blended aguachile through a fine-mesh sieve into a bowl, pressing with a spoon to extract liquid. Stir in the thinly sliced red onion (2 tablespoons) and let sit 5 minutes to soften and mellow the onion. Keep chilled until plating.

Using a very sharp knife, slice the hamachi across the grain into 1/8"–1/4" (3–6 mm) thin slices. Arrange the slices in an overlapping fan over the beet carpaccio base, leaving small gaps for avocado and sauce.

Halve and pit the avocado. Thinly slice or fan the avocado and place small segments between the hamachi slices.

Season the fish lightly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, sprinkled evenly over the top.

Spoon or drizzle the prepared aguachile sauce evenly over the hamachi—use as much as needed to coat each slice lightly (about 3–4 tablespoons). Allow the fish to 'cook' in the lime-cilantro marinade for 2–3 minutes at room temperature so flavors meld but the fish retains silky texture.

Drizzle 1 teaspoon extra-virgin olive oil over the assembled tiradito, scatter 1 tablespoon toasted sesame seeds and microgreens or cilantro leaves across the top. Add optional crispy fried shallots or a few drops of red chile oil for contrast.

Serve immediately with a lime wedge on the side.