Shio Koji & Mezcal Cured Ahi Tuna Tiradito
This is where Tokyo meets Oaxaca by way of Lima. We're using a rapid 30-minute shio koji and mezcal cure to firm up ahi tuna and flood it with umami, before bathing it in a vibrant jalapeño-yuzu leche de tigre. It's smoky, bright, fiercely savory, and completely addictive.
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Ingredients
- 12 oz sushi-grade ahi tuna block(Look for a uniform saku block for easy, beautiful slicing)
- 3 tbsp liquid shio koji(If using paste, blend it smooth first)
- 1 tbsp joven mezcal(Joven (unaged) provides the cleanest smoke profile)
- 3 tbsp yuzu juice (or fresh lime juice)(Fresh is best, but bottled 100% yuzu works)
- 1 tbsp white soy sauce (shiro shoyu)(Keeps the sauce beautifully bright, but light soy works in a pinch)
- 2 tbsp cold kombu dashi or water(Mellows the acid just enough)
- 1/2 fresh jalapeño, seeded and roughly chopped(Leave seeds in if you want it aggressive)
- 1 tsp grated fresh ginger(Freshly grated yields the best zing)
- 1 tbsp chopped cilantro stems(Packs way more flavor than the leaves for the sauce base)
- 2 tbsp uncooked white quinoa(For the crispy garnish)
- 2 tbsp crispy garlic chili oil (rayu or salsa macha)(The bridge between Japanese and Mexican chili crisps)
- 1/4 cup micro cilantro or small cilantro leaves(For garnish)
- 1 pinch flaky sea salt(To finish)
Instructions
- 1
Pat dry the 12 oz sushi-grade ahi tuna block with a paper towel. In a small bowl, whisk together the 3 tbsp liquid shio koji and 1 tbsp joven mezcal. Place the tuna in a ziplock bag or a shallow dish, pour the marinade over it, ensuring it's completely coated. Press out the air, seal, and place in the refrigerator for exactly 30 minutes.
5 min
Tip: Don't exceed 45 minutes on the cure. Shio koji is packed with active protease enzymes—too long, and the delicate tuna will turn mushy instead of pleasantly firm.
- 2
While the tuna cures, build the Leche de Tigre. In a blender, combine the 3 tbsp yuzu juice (or fresh lime juice), 1 tbsp white soy sauce (shiro shoyu), 2 tbsp cold kombu dashi or water, 1/2 fresh jalapeño, seeded and roughly chopped, 1 tsp grated fresh ginger, and 1 tbsp chopped cilantro stems. Blend on high for 30 seconds until fully pureed, then strain through a fine mesh sieve into a small bowl. Discard the solids and place the liquid in the fridge to chill.
10 min
Tip: Straining is crucial here. We want a vibrant, acidic broth that coats the fish like a slip dress, not a chunky salsa.
- 3
Heat a dry, medium skillet over medium-high heat. Add the 2 tbsp uncooked white quinoa and toast, tossing frequently, until the grains begin to pop and smell deeply nutty, about 3 to 4 minutes. Transfer immediately to a small plate to cool.
5 min
Tip: Listen for the popping sound, similar to tiny popcorn. Keep it moving so it doesn't scorch.
- 4
Prep your garnishes. Set aside your 2 tbsp crispy garlic chili oil (rayu or salsa macha) and pick the 1/4 cup micro cilantro or small cilantro leaves. Place your serving plates in the refrigerator to chill.
5 min
Tip: Serving raw fish on a chilled plate keeps the temperature of the dish optimal from the first bite to the last.
- 5
Remove the tuna from the fridge. Rinse it very briefly under cold water to stop the enzymatic action of the koji, then pat completely dry with paper towels. Using a sharp slicing knife, slice the tuna against the grain into 1/4-inch thick pieces.
5 min
Tip: Slice in one smooth, continuous pull toward you—no sawing. This gives you the glass-smooth texture essential for tiradito.
- 6
Fan the sliced tuna onto your chilled serving plates. Vigorously stir the chilled jalapeño-yuzu leche de tigre, then pour it generously over the fish. Spoon the 2 tbsp crispy garlic chili oil (rayu or salsa macha) selectively over the slices. Garnish with the popped quinoa, the 1/4 cup micro cilantro or small cilantro leaves, and a final 1 pinch flaky sea salt.
5 min
Tip: Serve immediately. The acid in the leche de tigre will start 'cooking' the fish the second it makes contact.
Chef's Notes
Here is why this works: Shio koji is essentially a biological hack. It's packed with protease, an enzyme that breaks down protein into amino acids (specifically glutamates, which your brain registers as pure umami). By adding mezcal to the cure, we're doing two things. First, alcohol carries fat-soluble flavor compounds directly to your palate. Second, the trace smokiness mimics the profile of katsuobushi (smoked skipjack tuna) traditionally used in Japanese dashi. Paired with a punchy, jalapeño-laced ponzu 'leche de tigre', you get this incredible tension between deep, earthy umami and electrifying, raw acidity.
Frequently Asked Questions
How long does Shio Koji & Mezcal Cured Ahi Tuna Tiradito take to make?
Shio Koji & Mezcal Cured Ahi Tuna Tiradito takes about 40 minutes total. That includes 35 minutes of prep and 5 minutes of cooking.
How many servings does this recipe make?
This recipe makes 4 servings.
What skill level is needed for Shio Koji & Mezcal Cured Ahi Tuna Tiradito?
This recipe is rated medium — it's intermediate, requiring some cooking experience.
What ingredients do I need for Shio Koji & Mezcal Cured Ahi Tuna Tiradito?
The main ingredients are: sushi-grade ahi tuna block, liquid shio koji, joven mezcal, yuzu juice (or fresh lime juice), white soy sauce (shiro shoyu), cold kombu dashi or water, fresh jalapeño, seeded and roughly chopped, grated fresh ginger, chopped cilantro stems, uncooked white quinoa, crispy garlic chili oil (rayu or salsa macha), micro cilantro or small cilantro leaves, flaky sea salt.
What type of meal is Shio Koji & Mezcal Cured Ahi Tuna Tiradito?
Shio Koji & Mezcal Cured Ahi Tuna Tiradito is categorized as: appetizer, snack.
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