Description[]
Source: COOK COLOR - MARIA ZIZKA
As if ahi tuna went for a delicious swim in strawberry-sweetened agua de jamaica. Beet chips definitely aren’t traditional with aguachile rojo, but they are a perfect match in color. If you can’t find them, substitute red tortilla chips sprinkled with mild chile powder.
Ingredients[]
- 12 ounces (340 g) sashimi-grade boneless, skinless ahi tuna fillet
- Fine sea salt
- ½ cup (120 ml) water
- ¼ cup (10 g) flor de jamaica (dried hibiscus flowers)
- 1 pint (290 g) strawberries, stemmed
- 2 red Fresno peppers, stemmed and seeded
- 1 dried chile de árbol, stemmed and broken into pieces
- ¼ cup (60 ml) fresh lime juice
- ¼ red onion, very thinly sliced
- Beet chips, or red tortilla chips sprinkled with mild chile powder, for serving
Directions[]
- Holding a sharp knife at a 45-degree angle, cut the ahi tuna with the grain into ½-inch-thick (1.5 cm) slices, then cut each slice crosswise again at an angle into bite-size ½-inch-thick (1.5 cm) pieces and place them in a shallow dish.
- Sprinkle with salt, cover, and refrigerate for 1 to 2 hours.
- Meanwhile, in a small saucepan, bring the water to a boil.
- Remove the pan from the heat, add the hibiscus, and let steep for 5 minutes.
- Strain the hibiscus tea and discard the flowers.
- Thinly slice the 3 smallest strawberries and set them aside.
- In a blender, combine the remaining strawberries, the Fresno peppers, chile de árbol, lime juice, ¼ teaspoon salt, and the hibiscus tea.
- Purée until smooth.
- Use the back of a spoon to spread a large spoonful of the aguachile mixture on each serving plate.
- Arrange some tuna pieces on top.
- Scatter the sliced small strawberries and the red onion over the top and serve with chips.
Yield: Serves 4 to 6