Rocoto Tartare Recipe

Prep fish and aromatics

Pat the tuna dry with paper towels and cut into very small, even dice (about 1/4-inch). Place in a chilled bowl. Finely dice the red onion and chop the scallions; add both to the bowl with the tuna.

Season tartare

Add the rocoto paste, soy sauce, toasted sesame oil, and fresh lime juice to the tuna. Sprinkle in the sea salt and black pepper. Gently fold everything together until evenly combined, taking care not to mash the fish. Taste and adjust heat with an additional 1/4–1/2 tsp rocoto or acidity with a little more lime juice if needed. Fold in the toasted sesame seeds.

Whisk the mayonnaise, rocoto paste, lime juice, and soy sauce in a small bowl until smooth and homogenous. Taste and adjust heat or salt. Transfer to a squeeze bottle or small piping bag for plating (or refrigerate up to 2 days).

In a blender or food processor combine the avocado, lime juice, and Greek yogurt (or creme fraiche) with the 1/4 tsp salt. Purée until very smooth. If the mousse is too thick for piping, add the cold water 1 tsp at a time until you reach a silky, pipeable consistency. Transfer to a piping bag or spoon into a small bowl for scooping.

If using store-bought eel sauce, whisk briefly to smooth. If making a quick homemade glaze: combine 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sugar in a small saucepan and simmer until thickened to a syrup (about 4–6 minutes), cool before using.

Portion the avocado mousse: use a ring mold (2.5–3 inch) or spoon to form a round base in the center of each plate. If using a mold, press gently and lift off to leave a neat disk.

Spoon or gently mound the rocoto tuna tartare on top of the avocado mousse, pressing lightly so it stays in place. Drizzle a small amount of eel sauce around the plate and a light line or dots across the tartare to taste.

Add spicy mayo in small dots or a thin zigzag across the tartare using the squeeze bottle or piping bag. Scatter the thin scallion rounds and microgreens lightly over the tartare. Finish with an extra pinch of toasted sesame seeds.

Arrange shrimp crackers alongside the tartare (3–4 per serving) for scooping. Serve immediately so crackers remain crisp.