Tiradito Albacore Recipe

Prepare quick pickles

In a small saucepan combine rice vinegar, water, 1 tablespoon sugar and 1 teaspoon kosher salt. Warm over medium heat just until sugar and salt dissolve—do not boil. Remove from heat and let cool 5 minutes. Place julienned green papaya and sliced red onion into a nonreactive bowl or jar. Pour warm pickling liquid over the papaya and onion, stir to combine, then let cool to room temperature. Cover and refrigerate at least 30 minutes (can be made up to 24 hours ahead).

Prep fresh garnishes

Thinly slice jalapeño, pick clean cilantro leaves, and set aside microgreens or toasted cancha. Keep chilled until plating.

Char the lemons

Heat a cast-iron skillet or grill pan over high heat until very hot. Halve the lemons crosswise and place cut-side down on the dry pan. Cook 2–3 minutes until deeply charred and blistered. Remove and let cool slightly.

Infuse oil

While lemons are still warm, squeeze the charred lemons into a heatproof bowl to extract juice and oils from the charred flesh and peels. Add 1/2 cup neutral oil and 2 tablespoons extra-virgin olive oil to the bowl. Optionally whisk in 1/4 teaspoon smoked paprika and 1/4 teaspoon kosher salt. Taste and adjust seasoning. Let the mixture rest 10 minutes for flavors to meld, then strain through a fine sieve or cheesecloth into a small pitcher to remove solids. Reserve the oil at room temperature (or chill briefly) until plating.

Slice the albacore

Using a very sharp knife slice the chilled albacore across the grain into 1/8"–1/4" (3–6 mm) thin slices. Arrange slices slightly overlapping on a chilled flat plate in a single layer for 4–6 servings.

Make amarillo marinade

In a small bowl combine 1/2 cup fresh lime juice, 1/4 cup fresh lemon juice, 1.5 tablespoons aji amarillo paste, 1 teaspoon sea salt, and 1/2 teaspoon granulated sugar. Whisk until the paste is fully incorporated and the salt/sugar dissolve. Taste and adjust acidity or heat to preference.

Dress the fish

Just before serving, spoon or drizzle the amarillo-lime marinade evenly over the arranged albacore so each slice receives some marinade. Let sit 1–2 minutes to 'cook' lightly from the citrus (do not over-marinate or the fish will become tough).

Plate and finish

Spoon a few tablespoons of pickled green papaya and onions next to or atop the marinated albacore slices. Drizzle charred lemon citrus oil sparingly over the fish and papaya (about 1–2 teaspoons oil per serving) to add brightness and a smoky citrus aroma. Scatter jalapeño slices, cilantro leaves and microgreens (or toasted cancha) over the dish. Finish with a light sprinkle of sea salt flakes and a little freshly ground black pepper to taste.

Serve

Serve immediately while the fish is cold and the citrus flavors are fresh. Recommend serving with thin crackers, plantain chips, or warm toasted bread on the side.