Name: Peruvian Tiradito
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: Serves 4
Ingredients: 1 pound (450g) fresh sashimi-grade sea bass or snapper, thinly sliced; 1/2 cup fresh lime juice (from about 6-8 limes); 2 tablespoons ají amarillo paste; 1 garlic clove, minced; 1 inch piece fresh ginger, grated; 2 tablespoons extra virgin olive oil; 1 tablespoon evaporated milk or heavy cream; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 sweet potato, boiled and thinly sliced; 1/2 red onion, thinly sliced and soaked in cold water; 1 ear of corn, kernels removed and blanched (choclo if available); 2 tablespoons fresh cilantro leaves, for garnish

Instructions

Prepare the fish

Using a very sharp knife, slice the fish into thin, sashimi-style slices. Arrange the slices on a chilled serving plate in a single layer. Keep refrigerated while preparing the sauce.
Make the tiradito sauce

In a blender, combine the lime juice, ají amarillo paste, garlic, ginger, olive oil, evaporated milk, salt, and pepper. Blend until smooth and creamy, about 30 seconds. If the sauce is too thick, add a tablespoon of water.
Prepare the garnishes

Drain the red onion slices and pat dry. Arrange the sweet potato slices, corn kernels, and red onion on a small plate for serving alongside the tiradito.
Serve immediately

Just before serving, drizzle the sauce over the fish slices. The acid in the lime juice will begin to "cook" the fish immediately, so timing is crucial. Garnish with cilantro leaves, the sweet potato slices, corn kernels, and drained red onion.
Adjust seasoning

Taste and adjust seasoning if necessary. For additional heat, you can add a small amount of finely diced fresh chili pepper or a few drops of hot sauce on top.

Peruvian Tiradito

Ingredients

Instructions

Nutritional Information