The Art of Nikkei Restraint: Enhancing Sashimi-Grade Versatility Through Direct Heat

Ricardo Zarate | Recipe

Chef Ricardo Zarate applies a precise flash-sear to raw Australian Opal fish, demonstrating refined balance in a modern Tiradito format.

Chef Ricardo Zarate gently searing the edge of an Australian Opal fish loin using a professional kitchen torch on a dark stone workspace.

Seared Australian Opal Fish Tiradito

Delicately seared Australian Opal fish with ají amarillo dressing, sesame oil, and crispy arare.

Athan Pixler – Cedar-Roasted Opal Barramundi

"This dish explore Australian Opal Barramundi through the vibrant flavours and traditions of Peru’s coastline, celebrating the deep Pacific connection between the two regions""
- Ricardo Zarata, Owner Chef, Hummingbird"

Ricardo Zarate

Chef & Owner | The Hummingbird Ceviche House | Echo Park, Los Angeles

Chef Ricardo Zarate is the Chef and Owner of The Hummingbird Ceviche House in Echo Park, Los Angeles. A twice-awarded Michelin Bib Gourmand recipient and four-time James Beard Award Finalist, he is widely recognized as the “godfather of Peruvian food” in LA. Growing up in Lima, he trained in London before opening acclaimed restaurants including Mo-Chica and Picca. At Hummingbird he celebrates vibrant coastal Peruvian and Nikkei flavors, with recent honors including Infatuation LA’s Top New Restaurant.

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The Intersection of Raw and Cooked

This seared tiradito application showcases the immense versatility of a white fish that moves comfortably between raw and cooked states.

The cutting approach involves carving the flesh into clean, elongated slices after a brief exterior flash-sear. Opal’s superior structural integrity ensures the flesh holds together perfectly along the blade, preventing tearing or fragmenting during preparation. The quick introduction of heat caramelises the edges slightly while preserving the core's pristine, translucent character and delicate opalescence.

In terms of flavour balance, the clean marine sweetness of the fish remains the focal point, quietly elevated by the mild heat of ají amarillo dressing and the warmth of sesame oil. The texture interaction delivers a sophisticated sensation—yielding and buttery at the centre, juxtaposed against the explicit crunch of crispy arare.

Join Chefs in Discovering Opal Barramundi

If you are a chef looking to refresh your menu with a fish that is truly different, we are now offering sample opportunities. Apply via the link below.

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We acknowledge the Traditional Owners of this country and pay respect to all Aboriginal and Torres Strait Islander peoples. Opal Australian Barramundi is grown on the land of the First Nations Limilngan-Wulna people. We acknowledge the Elders past, present and emerging and acknowledge the spirits and ancestors of the Clans that lived in this area.