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Tiradito
Sliced fish in ají amarillo sauce
Tiradito: thin slices of white fish under a smooth, golden ají amarillo and lime sauce
Lima's Japanese-Peruvian cooks turned ceviche on its head with tiradito: instead of cubes soaked in lime, the fish is cut thin like sashimi, laid flat and dressed at the last minute, so it stays silky with only the surface turning white. The sauce here is the classic golden one, ají amarillo blended with lime, garlic and ginger, fruity and medium hot. It is served as a starter in cevicherías and upmarket Miraflores restaurants with boiled sweet potato and corn. Because the fish is eaten almost raw, this version uses sashimi-grade fish frozen at −20 °C for 24 hours first (allow for that), kept cold and eaten the moment it is dressed; it is not for pregnant women, young children or anyone with a weakened immune system. The mistake people make is dressing it ahead: after ten minutes the lime cooks it through and it turns chalky. Chef's tip: chill the plates in the freezer for 10 minutes before you lay out the fish; it keeps the slices firm while you work.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the fish
- 14 oz skinless sea bass or sole filletvery fresh, frozen at −20 °C for 24 h and thawed in the fridge
- ½ tsp sea saltflaky
For the ají amarillo sauce
- 3 tbsp ají amarillo pasteLatin shops; or blend 1 roasted yellow pepper with 1 hot yellow chilli
- ½ cup lime juicefreshly squeezed, from about 8 limes
- 1 tsp fresh gingergrated
- 1 tbsp neutral oil
- ½ tsp salt
To serve
- 1 tbsp coriander leaves (optional)
- 1 red chilli (optional)very thinly sliced
- 7 oz boiled sweet potato (optional)sliced
- 1 cob boiled corn (optional)cut into rounds
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What you'll need
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Method
0/6 doneStep 1: Put 4 plates in the freezer to chill.
10 minStep 2: Blend 3 tbsp ají amarillo paste, ½ cup lime juice, 1 garlic clove, 1 tsp fresh ginger, 1 tbsp neutral oil and ½ tsp salt until completely smooth and pale gold. Chill in the fridge.
Step 3: Pat the thawed 14 oz skinless sea bass or sole fillet dry. With a very sharp knife, cut it against the grain on a slight angle into slices about 5 mm thick, cleaning the blade between cuts so the edges stay neat.
Step 4: Lay the slices flat on the cold plates, slightly overlapping, and return them to the fridge if you are not serving within a few minutes.
Step 5: Just before serving, sprinkle over ½ tsp sea salt and spoon the sauce generously over and around the fish so every slice is coated.
Step 6: Scatter with 1 tbsp coriander leaves and 1 red chilli, add 7 oz boiled sweet potato and 1 cob boiled corn at the side and eat at once, within 5 minutes of dressing.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 21 g
- Carbs
- 17 g
- Fat
- 5 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tiradito take?
- About 20 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lime juice?
- Lemon juice, same amount.
- What can I use instead of garlic clove?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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