Entree: Brazil – Brazilian Japanese – Sashimi de Pirarucu (Thinly sliced raw Amazonian pirarucu served sashimi-style with soy and citrus)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 20 min

Total 35 min

Ingredients

- 1 lb (450 g) pirarucu fillet, sashimi-grade, skin removed
- 2 tbsp (30 ml) soy sauce (shoyu)
- 1 tbsp (15 ml) freshly squeezed lime juice
- 1 tsp (5 ml) sesame oil
- 1 tsp (5 g) freshly grated ginger
- 2 tbsp (30 g) thinly sliced green onions (scallions)
- 1 small shallot, thinly sliced
- 1 tsp (2 g) toasted sesame seeds
- 1 small fresh red chili, thinly sliced (optional)
- Wasabi paste for serving
- Pickled ginger (gari) for serving

Instructions

1. Using a very sharp knife, trim the pirarucu fillet of any remaining membranes and veins, then chill the fillet in the refrigerator for 15–20 minutes to firm up for cleaner slicing.
2. Slice the chilled pirarucu against the grain into 1/8–1/4 inch (3–6 mm) thin slices and arrange them in a single layer on a chilled platter.
3. In a small bowl whisk together soy sauce, lime juice, and sesame oil until combined, then stir in grated ginger.
4. Scatter the sliced shallot, green onions, and toasted sesame seeds evenly over the fish; drizzle the soy-lime dressing lightly over the slices so each piece is lightly seasoned.
5. Garnish with thinly sliced red chili if using, and serve immediately with wasabi and pickled ginger at the side.