Tiradito chifa (tuna sashimi Peruvian style)

Tiradito chifa (tuna sashimi Peruvian style)

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Prep: 30 mins Cook: 5 mins plus 24 hrs chilling

More effort

Serves 2
Restaurateur Martin Morales shares this Peruvian-style ceviche starter with crispy noodles, adapted from his book, Ceviche

Nutrition and extra info

Nutrition: per serving

  • kcal203
  • fat5g
  • saturates1g
  • carbs22g
  • sugars11g
  • fibre1g
  • protein18g
  • salt1.8g
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Ingredients

  • vegetable oil, for frying
  • 25g vermicelli noodles
  • 140g fresh sashimi-grade tuna, thinly sliced and cut into triangles
    Tuna

    Tuna

    tune-ah

    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • ½ red chilli, finely chopped
  • handful coriander leaves, chopped
  • 1 spring onion, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 small mild green chilli, thinly sliced

For the pickled daikon

  • 100g caster sugar
  • 100ml white wine vinegar
  • 85g daikon radish (mooli), peeled and cut into thin round slices

For the nikkei tiger's milk

  • juice 2 limes
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tbsp mirin
  • 1 tbsp fresh orange juice
  • ¼ tsp sesame oil
  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

Method

  1. The day before, make the pickled daikon. Add the sugar to 75ml hot water and stir to dissolve. Add the vinegar and mix, then add the daikon. Cover and chill for 24 hrs.

  2. The next day, make the Nikkei tiger’s milk. Mix all the ingredients together in a small bowl, cover and set aside.

  3. Heat the oil in a medium saucepan on a medium-high heat. Check the oil is hot enough by dropping in a small piece of noodle – it should sizzle and puff up straight away. With a slotted spoon, lower the noodles into the hot oil. As soon as they have puffed up and turned white, lift them out of the oil and put them on a tray lined with kitchen paper. This will help to drain the excess oil.

  4. Arrange the slices of tuna on the plate, leaving space in the middle for the noodles. Season with sea salt and spoon the tiger’s milk over the tuna. Sprinkle the red chilli, coriander and spring onion over the top.

  5. Using a 2cm diameter cutter, or the end of a piping nozzle, cut small circles out of the drained pickled daikon. Place 1 pickled daikon disc onto each piece of tuna, then put a piece of green chilli on top of each disc. Pile the crispy noodles in the middle and serve.

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