📝 About This Recipe
A sophisticated cousin to ceviche, Tiradito showcases the Japanese influence on Peruvian cuisine through the 'Nikkei' style of delicate sashimi-like slicing. This dish features pristine white fish bathed in a vibrant, velvety Aji Amarillo sauce that balances citrus brightness with a gentle, creeping heat. Unlike ceviche, the fish is sliced thinly and sauced just before serving, preserving its silky raw texture and elegant presentation.
🥗 Ingredients
The Fish
- 1 lb Sashimi-grade Fluke, Sea Bass, or Hamachi (very fresh, chilled, and skinless)
Aji Amarillo Sauce (Leche de Tigre)
- 1/2 cup Aji Amarillo paste (store-bought or homemade from fresh yellow peppers)
- 3/4 cup Fresh lime juice (squeezed gently to avoid bitterness)
- 1 teaspoon Fresh ginger (grated and squeezed for juice only)
- 1 piece Garlic clove (smashed)
- 1/2 piece Celery stalk (roughly chopped)
- 2 tablespoons Fish stock or cold water (to adjust consistency)
- 1 teaspoon Kosher salt (plus more to taste)
Traditional Garnishes
- 1 large Sweet potato (boiled, peeled, and sliced into rounds)
- 1/2 cup Choclo (Peruvian giant corn) (boiled kernels)
- 1/4 cup Cancha (Toasted corn) (for crunch)
- 1/4 piece Red onion (sliced into paper-thin feathers)
- 1 handful Fresh cilantro leaves (for garnish)
- 1 piece Red Fresno chili (thinly sliced for extra heat and color)
👨🍳 Instructions
-
1
Place your serving plates in the refrigerator. In Tiradito, the temperature contrast between the cold fish and the room temperature sauce is vital.
-
2
Prepare the 'aromatic base' for the sauce by placing the smashed garlic, chopped celery, and ginger juice in a small bowl with the lime juice. Let it steep for 10 minutes to infuse, then strain out the solids.
-
3
In a blender, combine the infused lime juice, Aji Amarillo paste, and a pinch of salt. Blend on high until the sauce is completely smooth and emulsified.
-
4
Taste the sauce. It should be bright, zesty, and creamy. If it is too thick, add a tablespoon of fish stock or water. Adjust salt as needed and set aside.
-
5
Prepare the garnishes: Slice the boiled sweet potato into 1/2-inch rounds and set aside. Soak the thinly sliced red onions in ice water for 5 minutes to remove their bite, then drain and pat dry.
-
6
Using a very sharp sashimi knife (yanagiba) or a chef's knife, slice the chilled fish against the grain into thin bias-cut rectangles, roughly 1/8-inch thick.
-
7
Arrange the fish slices on the chilled plates in a single layer, slightly overlapping them like shingles on a roof.
-
8
Season the raw fish slices lightly with a sprinkle of kosher salt. This 'opens up' the flavor of the protein before the sauce is added.
-
9
Generously pour the Aji Amarillo sauce over the fish until the bottom of the plate is pooled with liquid and the fish is partially submerged.
-
10
Place two slices of sweet potato and a spoonful of choclo on the side of each plate.
-
11
Garnish the top of the fish with the red onion feathers, cilantro leaves, sliced Fresno chilies, and a scattering of crunchy cancha corn.
-
12
Serve immediately while the fish is perfectly cold and the texture is still firm and raw.
💡 Chef's Tips
Always use 'Sashimi Grade' fish and tell your fishmonger you are eating it raw. When squeezing limes, do not squeeze them to the bitter end; stop when you feel resistance to keep the juice sweet and bright. Keep the fish in the coldest part of your fridge until the exact moment you are ready to slice it. If you can't find Choclo, use cooked sweet corn kernels, though the texture will be different. For a smoother sauce, pass the blended Aji Amarillo mixture through a fine-mesh sieve.
🍽️ Serving Suggestions
Pair with a crisp Pisco Sour or a dry Riesling to complement the acidity. Serve with extra Cancha (toasted corn) on the side for guests who love extra crunch. A side of fried plantain chips makes an excellent vessel for scooping up the leftover sauce. Serve as the first course of a multi-course seafood dinner. Accompany with a chilled glass of Inca Kola for an authentic Peruvian street-food experience.