Tiradito

🧂 Ingredients

• 400 g Sashimi-grade fresh white fish(Such as sea bass, snapper, or sole. Ensure it's very fresh and suitable for raw consumption.)
• 2 tbsp Ají amarillo paste(This is a key ingredient for authentic flavor. Available at Latin American markets or online. Adjust amount to your spice preference.)
• 120 ml Fresh lime juice(About 4-6 limes, freshly squeezed.)
• 1 clove Garlic(1 medium clove, peeled.)
• 1 tsp Fresh ginger(Peeled and roughly chopped.)
• 1/2 tsp Salt(To taste.)
• 2 tbsp Fresh cilantro(Chopped, for garnish.)
• as needed Optional garnishes(Thinly sliced red onion, cancha (toasted corn), or sweet potato slices.)

👨‍🍳 Instructions

1. 1

   Prepare the fish: Ensure your fish is very cold. Using a sharp knife, slice the fish thinly against the grain into pieces about 1/8-inch (3mm) thick. Aim for uniform slices for even cooking by the sauce. Place the sliced fish on a chilled serving platter or individual plates, ensuring the pieces don't overlap too much.

   ⏱️ 10 minutes
2. 2

   Make the ají amarillo sauce: In a blender, combine the ají amarillo paste, freshly squeezed lime juice, peeled garlic clove, and peeled ginger. Blend until smooth and emulsified. If the sauce seems too thick, you can add a teaspoon of cold water or a little more lime juice to reach a pourable consistency. Taste and season with salt, adding more if needed.

   ⏱️ 5 minutes
3. 3

   Chill the sauce (optional but recommended): For an extra refreshing dish, you can briefly chill the ají amarillo sauce in the refrigerator for about 5 minutes while you finish arranging the fish.

   ⏱️ 5 minutes
4. 4

   Assemble and serve: Just before serving, generously spoon or drizzle the ají amarillo sauce over the thinly sliced fish. Garnish with fresh chopped cilantro and any optional garnishes like thinly sliced red onion, cancha, or sweet potato. Serve immediately to enjoy the fresh flavors and textures.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Fish must be sashimi-grade and extremely fresh. Purchase from a reputable fishmonger and keep it refrigerated until ready to slice.
• ✓Slice the fish as thinly and evenly as possible. A very sharp knife is crucial for clean cuts.
• ✓Tiradito is a prime example of Nikkei cuisine, a fusion of Japanese and Peruvian culinary traditions. It highlights the Japanese influence of precise knife skills and fresh ingredients combined with Peruvian flavors.
• ✓Chill your serving plates or platter beforehand to help keep the tiradito cold.

🔄 Variations

• For a spicier kick, add a small amount of rocoto pepper paste to the ají amarillo sauce.
• Incorporate a touch of sweetness and tropical flavor by adding a tablespoon or two of passion fruit pulp to the sauce.
• Experiment with different types of sashimi-grade fish.

🥗 Nutrition

Per serving