Tuna Hibiscus Aguachile* Recipe

Prepare hibiscus brew

Steep 1 heaping tablespoon dried hibiscus flowers in 1/3 cup very hot water for 6 minutes. Strain through a fine-mesh sieve, pressing to extract liquid. Allow to cool to room temperature; you should have about 1/4 cup concentrated hibiscus.

Make guajillo paste

Remove stems and seeds from 4–6 dried guajillo chiles. Toast briefly in a dry skillet 20–30 seconds until fragrant (do not burn). Rehydrate in 1/2 cup hot water for 15 minutes. Drain, reserving a few tablespoons of rehydration liquid. In a blender combine rehydrated chiles, 1 tablespoon of the reserved liquid, and blend to a smooth paste. Measure 2 tablespoons for the aguachile.

Slice tuna

Trim any sinew from the bluefin tuna. Using a very sharp knife, slice the tuna into 1/4-inch thick medallions or sashimi slices, then cut into bite-size pieces approximately 1/2–3/4 inch. Place pieces in a shallow non-reactive bowl or tray in a single layer if possible.

Assemble aguachile marinade

Whisk together 1 cup fresh lime juice, the 1/4 cup hibiscus concentrate, 2 tablespoons guajillo paste, 1 teaspoon kosher salt, 1/2 teaspoon sugar, and 1/4 teaspoon black pepper until smooth. Taste and adjust balance: it should be bright, slightly acidic with a floral note and mild guajillo warmth.

Marinate tuna briefly

Pour enough of the hibiscus-guajillo-lime mixture over the tuna to just cover the pieces (reserve any extra marinade). Gently toss to coat. Let the tuna marinate for 4–6 minutes at room temperature — just long enough to impart flavor and slightly 'cook' the exterior while leaving the interior silky and raw. If you prefer a firmer texture, marinate up to 10 minutes. To stop further cooking, transfer tuna and excess marinade to a bowl of iced water for 30 seconds, then drain on a rack or paper towel.

While the tuna is marinating, combine the finely diced cucumber, radish, drained red onion, seeded cherry tomato, cilantro, and 1 tablespoon thinly sliced chives in a small bowl. Season with 1/4 teaspoon sea salt, 1/8 teaspoon black pepper, 1 teaspoon extra virgin olive oil, and 1 teaspoon fresh lime juice. Stir gently and taste; adjust seasoning. Keep chilled until ready to plate.

Arrange the marinated tuna on chilled plates in small mounds or a ring, spooning a little of the reserved marinade (if desired) around the tuna for color and flavor. Top each portion with a generous spoonful of the suerte pico.

Garnish with additional thinly sliced chives, a few microgreens or baby cilantro, a light scattering of black sesame seeds, and optional thin jalapeño slices for heat. If the exterior of the tuna became overly opaque from marinating, briefly refresh by sprinkling with a few drops of reserved hibiscus concentrate for color and brightness.

Serve immediately as a botana or raw course with crisp tostadas, tortilla chips, or plain on its own. Provide small forks or spoons for guests. Leftovers: keep refrigerated and consume within 24 hours; note texture will continue to change as acids continue to act on the fish.