Mexican seafood, celebrated globally for its freshness, integrates flavors from various cultures, creating unique dishes like the innovative aguachile-tiradito fusion featuring sashimi-grade tuna.
Aguachile originates from Sinaloa, combining raw shrimp marinated in lime, cilantro, and chiles, and contrasts with ceviche in its cut of shrimp and marination.
Tiradito, a Peruvian dish with Japanese influences, features thinly sliced fish marinated in lime juice and ginger, which Mexican seafood restaurants have creatively combined with aguachile.
When preparing tuna sashimi, selecting glossy, firm sashimi-grade tuna and balancing acidity, saltiness, and pungency in the sauce is crucial to maintain its delicate flavor.
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