msc_ecolabel

Halibut tiradito

Prep time 0 mins
Cooking Time 0 mins
Serves 4
Chef Colin Moise-Beast Restaurant

Recipe By

Chef Colin Moise

  • 10oz MSC certified halibut fillet, skinless, clean, dry and sliced into ½ cm strips
  • ½ cup lime juice
  • ½ cup orange juice
  • 3 tbsp yuzu juice (optional)
  • 1 tsp yuzu kosho (or substitute 1 tbsp of your favorite hot sauce)
  • ½ tsp salt (add more if necessary)
  • 1 shallot, sliced thin
  • 1 scallion, sliced thin
  • 1 cup watermelon, small diced
  • 1 avocado, small diced
  • 1 bunch fresh cilantro, washed and picked down (large stems removed)
  • ½ bunch fresh mint, leaves ripped into pieces
  • ½ bunch fresh Thai basil, leaves ripped into pieces

Mix everything together and serve with crispy fried corn tortillas.


Tiradito is a Peruvian raw fish dish, similar to crudo. Tiradito and ceviche are also a little different, as tiradito is sliced, and sauced immediately before serving, while ceviche is marinated for a period of time, letting the acid “cook” the fish.

Ingredients

Method

  • 10oz MSC certified halibut fillet, skinless, clean, dry and sliced into ½ cm strips
  • ½ cup lime juice
  • ½ cup orange juice
  • 3 tbsp yuzu juice (optional)
  • 1 tsp yuzu kosho (or substitute 1 tbsp of your favorite hot sauce)
  • ½ tsp salt (add more if necessary)
  • 1 shallot, sliced thin
  • 1 scallion, sliced thin
  • 1 cup watermelon, small diced
  • 1 avocado, small diced
  • 1 bunch fresh cilantro, washed and picked down (large stems removed)
  • ½ bunch fresh mint, leaves ripped into pieces
  • ½ bunch fresh Thai basil, leaves ripped into pieces

Mix everything together and serve with crispy fried corn tortillas.


Tiradito is a Peruvian raw fish dish, similar to crudo. Tiradito and ceviche are also a little different, as tiradito is sliced, and sauced immediately before serving, while ceviche is marinated for a period of time, letting the acid “cook” the fish.

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