Homemade Nobu-Style Whitefish Tiradito with Zesty Chili Dressing

Instructions

1. 1

   **Prepare the Dressing:** In a small bowl, combine lime juice, orange juice, soy sauce, sesame oil, minced ginger, minced garlic, and minced red chili. Whisk together. Slowly drizzle in the olive oil while whisking to emulsify slightly. Add a pinch of sugar if desired, and season with a tiny pinch of salt to taste. Let the dressing sit for at least 10 minutes to allow flavors to meld.

2. 2

   **Prepare the Fish:** Ensure your whitefish is very cold. Using a very sharp knife, slice the fish against the grain into paper-thin pieces, about 1/16 to 1/8 inch thick. A long, smooth stroke is best for clean cuts. Arrange the fish slices in a single layer on a chilled serving platter.

3. 3

   **Assemble the Tiradito:** Evenly spoon the Zesty Chili Dressing over the arranged whitefish slices. Ensure each slice is lightly coated.

4. 4

   **Garnish and Serve:** Scatter the chopped fresh cilantro and thinly sliced red onion over the fish. If desired, add a few extra slices of red chili for visual appeal and heat. Serve immediately as an appetizer.