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Tuna Tiradito Kitchen 33
Photograph: Courtesy Deep Sleep

Food Envy: Tuna Tiradito at 33 Kitchen

We’ve been eating a lot of food at Time Out Market Miami, and now we’re dishing on some of our favorite plates

By Virginia Gil
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Welcome to Food Envy, where we’ll highlight different dishes from Time Out Market Miami that we think you’re going to love—partly because we do. This week, the über-fresh tuna tiradito at 33 Kitchen.

RECOMMENDED: Guide to Time Out Market Miami

If you’ve had one tiradito then you’ve had them all. Wrong. The Peruvian cousin to Italy’s carpaccio and Japan’s sashimi is more nuanced than its simple ingredients might let on. So while one tiradito might contain the same ingredients than many you’ve tried, they’re not all same—especially the tuna version served at 33 Kitchen. Chef Sebastian Fernandez puts it plainly: “This is my version of tiradito, not the traditional Nikkei dish.” His is a mash-up of herbs he grows himself, the freshest tuna he can find and a few secrets he’s not ready to divulge.

The key to a solid tiradito is the fish, which Fernandez sources only from a trusted local purveyor. Unlike ceviche—Peru’s other raw delicacy—tiradito calls for thinly sliced pieces instead of chunks of fish. It’s also more in the fusion realm of Peruvian cuisine, often incorporating Japanese ingredients like soy. For his part, Fernandez mostly follows the rules of the traditional dish. The sauce—a blend of yuzu (Japanese citrus), fresh ginger and soy sauce—is delicately mixed in with the tuna before it’s set for plating. Finally, the chef artfully arranges every piece of fish and dots the dish with fresh microgreens and pickled shallots, adding a pop of color and a slight crunch to the tender tuna.

The tuna tiradito is light and refreshing and the kind of thing you want to eat on a hot summer day—which is practically every day in Miami. So what are you waiting for?

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