📝 About This Recipe
A poetic fusion of Japanese sashimi technique and vibrant Peruvian soul, this Tiradito Clásico showcases delicate ribbons of fresh white fish bathed in a velvety, golden ají amarillo cream. Unlike ceviche, the fish is sliced rather than cubed and is dressed moments before serving to preserve its silken texture. It is a refreshing masterclass in balance, hitting every note of citrus acidity, gentle Andean heat, and oceanic sweetness.
🥗 Ingredients
The Star
- 1.2 lbs Fresh White Fish Fillet (Sashimi-grade sea bass, fluke, or hamachi; chilled)
The Golden Leche de Tigre
- 1/2 cup Ají Amarillo Paste (Blended from fresh or frozen yellow peppers)
- 3/4 cup Fresh Lime Juice (Squeezed gently to avoid bitterness)
- 1 clove Garlic (Finely minced or crushed)
- 1/2 teaspoon Fresh Ginger (Grated and squeezed for juice only)
- 1 small piece Celery Stalk (For infusion)
- 2 tablespoons Cold Fish Stock (Optional, for body and depth)
- to taste Kosher Salt
Traditional Garnishes
- 1 large Sweet Potato (Boiled, peeled, and sliced into rounds)
- 1 cup Choclo (Peruvian large-kernel corn, boiled)
- 1/2 cup Cancha (Toasted Peruvian corn nuts)
- 2 sprigs Fresh Cilantro (Leaves only, for garnish)
- 1/4 small Red Onion (Sliced into paper-thin feathers)
👨🍳 Instructions
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1
Prepare the sweet potato by boiling it in water with a pinch of sugar and a star anise until tender (about 20 minutes). Let it cool, peel, and cut into 1/2-inch thick rounds.
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2
Prepare the 'Golden Base' by blending the ají amarillo paste, lime juice, minced garlic, ginger juice, and a piece of celery until completely smooth.
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3
Strain the sauce through a fine-mesh sieve into a chilled bowl to ensure a silky, professional texture. Stir in the cold fish stock if using.
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4
Season the sauce with salt. It should be bright, zesty, and have a mild kick. Keep this sauce refrigerated until the very last moment.
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5
Place your fish fillet on a clean cutting board. Using a very sharp sashimi knife (yanagiba) or chef's knife, trim any dark bloodline away.
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6
Slice the fish against the grain into thin, elegant bias-cut rectangles, roughly 1/8-inch thick. Aim for uniform slices that will lay flat.
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7
Chill the serving plates in the freezer for 5 minutes. Cold plates are essential for maintaining the fish's integrity.
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8
Arrange the fish slices on the chilled plates in a single layer, slightly overlapping them like shingles on a roof.
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9
Lightly season the raw fish slices with a tiny pinch of fine sea salt to open up the flavors.
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10
Just before serving, generously spoon the yellow ají amarillo sauce over the fish until it is partially submerged but not drowning.
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11
Place two rounds of sweet potato and a spoonful of choclo on the side of each plate.
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12
Garnish with the thin red onion feathers, a few cilantro leaves, and a sprinkle of crunchy cancha for texture.
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13
Serve immediately while the fish is cold and the lime juice is at its peak 'cooking' power.
💡 Chef's Tips
Always use the freshest, sashimi-grade fish possible; tell your fishmonger you are eating it raw. When squeezing limes, do not press them to the rind; the oils in the skin can make the sauce bitter. If the ají amarillo paste is too spicy, remove the seeds and veins from the peppers and blanch them in boiling water three times before blending. Keep everything—the fish, the sauce, and the plates—ice cold until the moment of assembly. For an extra creamy sauce, you can blend in one small piece of fish or a teaspoon of cream cheese, though traditionalists prefer the pure chili-lime emulsion.
🍽️ Serving Suggestions
Pair with a crisp, ice-cold glass of Peruvian Pisco Sour for the ultimate cultural experience. A dry, mineral-forward Sauvignon Blanc or an Albariño complements the acidity beautifully. Serve alongside 'Jalea Mixta' (Peruvian fried seafood) for a contrast of hot and cold, crispy and soft. Offer extra 'Leche de Tigre' in small shot glasses on the side for guests who love the zing. For a modern touch, add a few drops of extra virgin olive oil or sesame oil over the fish just before serving.