Tiradito with ají amarillo
Peru’s Nikkei cousin of ceviche: raw fish cut sashimi-style and dressed at the last minute with a silky lime and ají amarillo sauce.
- 20 min20 prep · 0 cook
- EasyDifficulty
- 180 kcalper serving
Ingredients
- Very fresh sea bass or sole fillet, skinless500 g
- Limes6
- Ají amarillo paste3 tbsp
- garlic1 clove
- Grated ginger1 tsp
- Fish stock, cold3 tbsp
- Fresh coriander leaves2 tbsp
- Red chilli1
- Toasted corn kernels (cancha)to taste
- Saltto taste
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Steps
- 1
Use fish that has been frozen first or is sashimi grade. Keep it very cold until the last moment.
- 2
Blend the ají amarillo paste, lime juice, garlic, ginger and fish stock until smooth. Season with salt.
- 3
Chill the sauce in the fridge.
- 4
Slice the fish thinly against the grain with a very sharp knife and lay the slices flat on cold plates.
- 5
Sprinkle the fish with a little salt, then spoon the sauce over just before serving.
- 6
Finish with coriander, thin slices of chilli and a few kernels of cancha. Eat at once.
Tips and questions
- What is the difference between tiradito and ceviche?
- Tiradito is sliced like sashimi, has no onion and is sauced just before serving, so the fish stays almost raw.
- Can I prepare it in advance?
- Make the sauce and slice the fish up to a few hours ahead, kept apart in the fridge. Dress only at the table.
- Which fish is best?
- A firm, lean white fish such as sea bass, sole, corvina or flounder. Avoid oily fish, which turns heavy with lime.
Enjoy your meal!
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