📝 About This Recipe
A stunning marriage of Japanese precision and Peruvian soul, Tiradito is the elegant cousin of Ceviche, featuring sashimilike slices of pristine raw fish bathed in a vibrant, citrusy sauce. Unlike ceviche, the fish is sliced thin and sauced just before serving, preserving its delicate texture while celebrating the bold, fruity heat of the Andean Aji Amarillo chili. This dish is a refreshing masterpiece of acidity, spice, and buttery seafood that captures the essence of coastal Lima.
🥗 Ingredients
The Fish
- 1 pound Sushi-grade Sea Bass or Flounder (very fresh, skinless and boneless)
Leche de Tigre (The Sauce)
- 1/2 cup Fresh Lime Juice (about 6-8 limes, squeezed gently to avoid bitterness)
- 3 tablespoons Aji Amarillo Paste (authentic Peruvian yellow chili paste)
- 1/2 inch Fresh Ginger (peeled and smashed)
- 1 piece Garlic Clove (smashed)
- 1 tablespoon Celery Stalk (finely minced)
- 1 teaspoon Kosher Salt (or to taste)
- 1 piece Ice Cube (to keep the sauce chilled and emulsified)
Traditional Garnishes
- 1/2 cup Choclo (Peruvian large-kernel corn, boiled)
- 1 medium Sweet Potato (boiled, peeled, and sliced into rounds)
- 1/4 small Red Onion (julienned paper-thin and soaked in ice water)
- 2 sprigs Fresh Cilantro (leaves only, for garnish)
- 1 piece Red Fresno Chili (thinly sliced into rings)
👨🍳 Instructions
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1
Place your serving plates in the refrigerator or freezer 15 minutes before starting. A cold plate is essential to maintain the temperature of the raw fish.
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2
In a small blender or a bowl with a whisk, combine the lime juice, aji amarillo paste, smashed ginger, smashed garlic, minced celery, and salt.
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3
Add one ice cube to the mixture and blend for 10 seconds (or whisk vigorously). The ice keeps the lime juice from warming up and mellows the acidity.
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4
Strain the mixture through a fine-mesh sieve into a chilled bowl. Discard the solids. This is your 'Leche de Tigre'. Taste and adjust salt if necessary; it should be bright, spicy, and savory.
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5
Remove the fish from the refrigerator. Using a very sharp slicing knife (yanagiba or a sharp chef's knife), cut the fish against the grain into thin slices, about 1/8 inch thick, similar to sashimi.
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6
Arrange the fish slices on the chilled plates in a single layer, slightly overlapping them in a beautiful radial or linear pattern.
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7
Place two slices of cooked sweet potato and a spoonful of choclo (Peruvian corn) on the side of each plate.
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8
Drain the julienned red onions and pat them dry with a paper towel. Place a small mound of onions to the side or delicately over the fish.
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9
Just before serving, generously spoon the aji amarillo Leche de Tigre over the fish slices. The fish should be partially submerged but not swimming.
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10
Garnish with fresh cilantro leaves and a few rings of red chili for an extra pop of color and heat.
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11
Serve immediately while the fish is cold and the citrus is at its most vibrant.
💡 Chef's Tips
Always use 'sushi-grade' or 'sashimi-grade' fish from a reputable fishmonger to ensure safety and quality. When squeezing limes, do not press them to the bitter white pith; a gentle squeeze yields the best juice. Keep the fish on ice or in the coldest part of your fridge until the very second you are ready to slice. If you can't find Choclo, you can substitute with grilled sweet corn, though the texture will be less starchy. Never let the fish sit in the sauce for more than 2-3 minutes before eating, or the acid will 'cook' the fish into ceviche texture.
🍽️ Serving Suggestions
Pair with a crisp, ice-cold Pisco Sour for the ultimate Peruvian experience. A dry, mineral-forward Torrontés or Sauvignon Blanc cuts through the acidity beautifully. Serve with 'Cancha' (Peruvian toasted corn nuts) on the side for a crunchy textural contrast. Follow this light appetizer with a warm dish like Lomo Saltado to balance the meal. Provide extra spoons so guests can sip the remaining Leche de Tigre from the plate.