Tiradito of yellowfin tuna with lime, radish, and chile Serrano
Serves 4

16 ounces tuna, trimmed of skin and bloodline
1 serrano chile, finely minced
a few cilantro leaves, chopped
2 or 3 radishes, thinly sliced
2 tablespoons extra virgin olive oil
1 lime, halved kosher or sea salt

Evenly sprinkle the serving platter with half of the following ingredients: the olive oil, the lime juice, the chopped cilantro and serrano chile. Sprinkle salt liberally over these ingredients. In smooth, broad strokes, slice the fish across the grain as thinly as possible and place each slice in one layer onto the platter. When the fish is sliced and the plate is full evenly sprinkle the remaining olive oil, lime, cilantro, more salt and the radish slices over the slices of fish. Serve with in 5 minutes to retain the texture of the fish. A cold beer or a silver tequila is ideal with this dish Tiradito is a Peruvian way of serving fish. Raw and thinly sliced, the fish is 'thrown' (tiradito comes from the word tirar or 'to throw') together with ceviche seasonings.

Tiradito differs from ceviche in that it is marinated for much less time and therefore is not 'cooked' by the lime juice. At Fonda we like to use a fish with a high oil content. Yellowfin tuna is used most often at the restaurant. Ahi tuna and whitefish such as snapper, halibut or seabass can be used as well. The keys to this preparation are that the fish be sliced across the grain with a very sharp knife as thinly as possible and that a bite, when eaten, should contain a little bit of every ingredient on the plate. You will need a chilled platter large enough to hold the sliced fish flat and in one layer.