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Hawaiian Red Snapper Tiradito

Our Hawaiian Tiradito incorporates both Polynesian and Chinese cuisine. This refreshing recipe is an homage Hawaii; it makes for the perfect first course at a summer dinner or even passed as an hors d’œuvre. Tiradito is a soft cross of a traditional Latin ceviche with Japanese sashimi preparation and pairs wonderfully with Jordan Chardonnay.

Ingredients

  • ¼ cup fresh English peas

  • ½ cup white corn kernels (Supersweet, if available)

  • 2 aji amarillo peppers, seeded and finely diced (1 habanero chili may be substituted)

  • ¼ cup passion fruit seeds (removed from a ripe passion fruit)

  • 2 Tbsp cilantro, finely chopped

  • 1 Tbsp flat-leaf parsley, finely chopped

  • 1 Tbsp shin shoga (green ginger or standard ginger), peeled and finely diced

  • 1 Tbsp fermented Chinese black beans, finely chopped

  • 3 Tbsp macadamia nuts, toasted and chopped

  • ½ cup Jordan Extra Virgin Olive Oil

  • 1 pound Onaga (long-tailed Hawaiian Red Snapper) or Hamachi fillet

  • ¼ cup freshly squeezed lime juice (key or standard Persian)

  • sea salt to taste (Alaea, the traditional sea salt of Hawaii, is recommended)

Ingredients

  • ¼ cup fresh English peas

  • ½ cup white corn kernels (Supersweet, if available)

  • 2 aji amarillo peppers, seeded and finely diced (1 habanero chili may be substituted)

  • ¼ cup passion fruit seeds (removed from a ripe passion fruit)

  • 2 Tbsp cilantro, finely chopped

  • 1 Tbsp flat-leaf parsley, finely chopped

  • 1 Tbsp shin shoga (green ginger or standard ginger), peeled and finely diced

  • 1 Tbsp fermented Chinese black beans, finely chopped

  • 3 Tbsp macadamia nuts, toasted and chopped

  • ½ cup Jordan Extra Virgin Olive Oil

  • 1 pound Onaga (long-tailed Hawaiian Red Snapper) or Hamachi fillet

  • ¼ cup freshly squeezed lime juice (key or standard Persian)

  • sea salt to taste (Alaea, the traditional sea salt of Hawaii, is recommended)

Instructions

serves 4

Bring a small seasoned pot of water to a boil. Add the peas and cook for 1 minute (Do not cook any longer; the peas should still have bite). Chill the peas in a bowl of ice water to stop the cooking. Drain and set aside. Repeat same procedure for the corn. (This can be done up to an hour in advance).

Combine the aji amarillos, passion fruit seeds, cilantro, parsley, shin shoga, Chinese black beans and macadamia nuts in a bowl. Stir in the corn and peas to complete the salsa. Set aside.

Place the fish on a flat surface, and using a very sharp knife, carefully remove the skin and discard it. Cut the fish into thin slices. Arrange it in a single layer in a non-reactive dish. Pour the lime juice over the fish and marinate for 10 minutes. Do not marinate longer.

Divide and arrange the fish among four chilled plates. Top each with equal amounts of tiradito and sprinkle with a little salt. For a light entrée, serve with a side of steamed Forbidden Rice. Serve immediately.

Featured in Wine Enthusiast, August 2011

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.