📝 About This Recipe
A sophisticated marriage of Japanese precision and Peruvian soul, this Tiradito al Rocoto features sashimi-style slices of pristine white fish bathed in a vibrant, spicy cream of Rocoto pepper. Unlike ceviche, the fish is sliced thinly and sauced just before serving, preserving its delicate texture while delivering a bold, smoky heat. It is a refreshing, elegant dish that captures the essence of Lima’s coastal culinary revolution.
🥗 Ingredients
The Fish
- 1.2 lbs Fresh Flounder, Sea Bass, or Corvina fillet (sushi-grade, chilled and skinless)
The Rocoto Leche de Tigre Sauce
- 2 pieces Rocoto peppers (seeded and deveined to control heat)
- 1 cup Fresh lime juice (squeezed gently to avoid bitterness)
- 1 teaspoon Garlic paste (finely grated)
- 1/2 teaspoon Fresh ginger (squeezed for juice only)
- 1 piece Celery stalks (roughly chopped for blending)
- 2 tablespoons White fish scraps (adds body to the sauce)
- 1 teaspoon Kosher salt (to taste)
Traditional Accompaniments
- 1 large Sweet potato (boiled, peeled, and sliced into rounds)
- 1 cup Choclo (Peruvian giant corn) (boiled kernels)
- 1/2 cup Cancha (Toasted corn) (for crunch)
- 2 sprigs Fresh cilantro (finely chopped for garnish)
- 1/4 small Red onion (cut into paper-thin feathers)
👨🍳 Instructions
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1
Prepare the Rocoto peppers by removing the seeds and veins. Blanch them in boiling water with a teaspoon of sugar for 3 minutes, then shock in ice water. Repeat this 2-3 times to mellow the heat while retaining the smoky flavor.
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2
In a high-speed blender, combine the blanched Rocoto peppers, lime juice, garlic paste, ginger juice, celery, and the small amount of fish scraps.
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3
Blend until the sauce is completely smooth and emulsified. It should have a vibrant orange-red hue and a creamy consistency.
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4
Strain the sauce through a fine-mesh sieve into a chilled bowl to ensure a silky texture. Season with salt to taste and refrigerate until very cold.
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5
Prepare your garnishes: ensure the sweet potato rounds are at room temperature and the choclo is drained.
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6
Using a very sharp sashimi knife (Yanagiba), slice the chilled fish against the grain into thin, uniform bias-cut slices, roughly 1/8 inch thick.
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7
Arrange the fish slices on a chilled rectangular platter. Lay them flat, slightly overlapping each other, like a deck of cards.
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8
Lightly season the raw fish slices with a tiny pinch of fine sea salt to open up the flavors before saucing.
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9
Generously pour the cold Rocoto sauce over the fish until the bottom of the plate is fully covered and the fish is partially submerged.
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10
Place the sweet potato rounds and a small pile of choclo on the side of the plate.
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11
Scatter the paper-thin red onions and chopped cilantro over the top for aromatics.
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12
Finish with a sprinkle of crunchy cancha corn for a textural contrast and serve immediately while the fish is ice-cold.
💡 Chef's Tips
Always use the freshest sushi-grade fish available; the quality of the fish is the star of this dish. When squeezing limes, do not press them to the core; stop when you feel resistance to avoid the bitter oils from the pith. If the Rocoto sauce is too spicy, add a teaspoon of vegetable oil or a splash of evaporated milk to emulsify and soften the heat. Keep your serving plates in the freezer for 10 minutes before plating to keep the Tiradito refreshing. Slice the fish while it is very cold; it is much easier to get clean, thin cuts when the flesh is firm.
🍽️ Serving Suggestions
Pair with a crisp, cold glass of Albariño or a dry Riesling to complement the acidity. A classic Peruvian Pisco Sour is the ultimate traditional cocktail pairing. Serve as a light first course before a heavier main like Lomo Saltado. Provide extra spoons so guests can scoop up the 'Leche de Tigre' sauce left on the plate. Offer a side of extra 'Cancha' (toasted corn) for those who enjoy more crunch.