Baja Inspired Yellowtail Tiradito

May 6, 2023

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Photography by Nancy Gardiner for Edible San Diego

A bright and vibrant dish that makes for the perfect appetizer!

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Raw fish dishes are ubiquitous in Baja from mariscos stands and food truck parks to high-end Cali-Baja restaurants. Chefs of the Cali-Baja and Baja Med movement, though, have elevated these dishes beyond their ceviche origins by introducing flavors and techniques from Italy, Japan, and Peru. Miguel Angel Guerrero at <a href=”http://laquerenciatj.com”>La Querencia</a> restaurant in Rosarito and Tijuana was the first to turn me on to it; then Benito Molina and Solange Muris in their Ensenada restaurant <a href=”http://www.rmanzanilla.com”>Manzanilla</a> perhaps set the bar. This take on “uncooking” is inspired by their work.

Ingredients

Serves 2

2 large red beets
1–2 tablespoons extra-virgin olive oil
1 ear corn, husks and silks removed
1 yellow bell pepper, seeds and stem removed
Pinch kosher salt, plus more to taste
1 tablespoon ají amarillo purée* (see note below)
1 tablespoon minced garlic
1 tablespoon freshly squeezed lemon juice
4 tablespoons freshly squeezed lime juice, divided
5 tablespoons chicken or fish stock
1 tablespoon soy sauce
½–¾ pound sashimi-grade hamachi loin (yellowtail or hiramasa), skinned and filleted
Microgreens (cilantro, radish, beet, arugula, basil, or other) or fresh cilantro leaves to garnish

Instructions

*Find ají amarillo purée at Northgate Markets or Andrés Latin Market.
First, roast the beets. Preheat oven to 375°. Coat beets lightly with olive oil, wrap in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove beets from the oven, unwrap, and place in the refrigerator to cool. Peel the beet when cool, and the skin should slip right off. Then, cut the beets into ½-inch dice.
Next, char the corn. Use the microwave/blowtorch method by cooking the corn ear in the microwave oven on high for 2 minutes, turn, and microwave for 2 more minutes. Once cooked, use a blowtorch to scorch the corn's surface, turning the ears to make sure all sides are charred. Alternatively, char the corn directly on the flame of a gas stove or grill, turning frequently. Once cooked, set to the side to cool before cutting the charred corn off the ear.
Then, make the tiradito. Bring a small saucepan of water to a boil, add the yellow bell pepper, and boil for 15 minutes. Remove the pepper from the pot and let it cool before peeling the skin off. Place peeled pepper in a food processor with a pinch of kosher salt and process until smooth. Add ají amarillo purée, garlic, lemon juice, 2 tablespoons lime juice, chicken stock, and soy sauce and pulse until puréed. Set sauce aside.
Trim the yellowtail loin into sashimi-thin pieces, about 1 ½ inches by ¾ inch in size. Using a very sharp and long knife, slice the fish on a slight bias toward the narrow end and lay the slices on a plate; sprinkle lightly with kosher salt. Cover and refrigerate until ready to serve.
Arrange yellowtail slices in a circular pattern on four plates. Spoon sauce around and over the yellowtail. Divide and top each plate with beet cubes and corn kernels and garnish with microgreens or cilantro leaves on top.