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Tiradito Sliced Fish in Citrus Aji Sauce

A Peruvian-Japanese fusion appetizer of paper-thin raw white fish slices dressed in a bright, spicy leche de tigre sauce made from lime juice and aji amarillo, served immediately.

20 minMediumServes 4210 cal/serving

PeruvianAppetizerNo-CookPescatarianLow CarbGluten-FreeDairy-FreeNut-FreeLow-SodiumPork-Free

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Ingredients

  • 1 lb sushi-grade white fish fillet (flounder, sole, or sea bass), sliced very thin
  • 1/2 cup fresh lime juice
  • 2 tbsp aji amarillo paste (jarred)
  • 1 garlic clove, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp fish sauce
  • 1/2 tsp salt
  • 1/4 cup red onion, very thinly sliced
  • 1/4 cup fresh cilantro leaves
  • 1 medium sweet potato (for serving), boiled, sliced
  • 1/2 cup corn kernels (fresh or frozen, cooked)

Instructions

  1. 1

    Chill a large plate or shallow serving platter in the refrigerator. Ensure your 1 lb sushi-grade white fish fillet (flounder, sole, or sea bass) is sushi-grade and very cold. Using a sharp knife, slice the fish against the grain into pieces about 1/4-inch thick. Arrange the slices in a single layer on the cold plate without overlapping.

  2. 2

    In a small bowl, whisk together 1/2 cup fresh lime juice, 2 tbsp aji amarillo paste (jarred), 1 minced garlic clove, 1 tsp grated fresh ginger, 1 tsp fish sauce, and 1/2 tsp salt to make the leche de tigre sauce. Taste and adjust heat with more aji paste or acidity with more lime juice.

  3. 3

    Spoon the leche de tigre sauce over the fish slices, dressing each piece evenly. The acid in the lime juice will begin to lightly cure the fish on contact.

  4. 4

    Scatter 1/4 cup very thinly sliced red onion and 1/4 cup fresh cilantro leaves over the top.

  5. 5

    Serve immediately alongside 1 medium boiled, sliced sweet potato (for serving) slices and 1/2 cup corn kernels (fresh or frozen, cooked).

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Questions

What can I use instead of aji amarillo in Tiradito Sliced Fish in Citrus Aji Sauce?

The entry for Tiradito Sliced Fish in Citrus Aji Sauce calls for 2 tbsp aji amarillo paste (jarred). In its place: Blend a roasted orange or yellow bell pepper with a little habanero or serrano. It approximates both the fruitiness and the heat.

Can I use a different white fish instead of the fish in Tiradito Sliced Fish in Citrus Aji Sauce?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Tiradito Sliced Fish in Citrus Aji Sauce uses 1 lb sushi-grade white fish fillet (flounder, sole, or sea bass), sliced very thin.

Is Tiradito Sliced Fish in Citrus Aji Sauce keto-friendly?

A serving of Tiradito Sliced Fish in Citrus Aji Sauce carries 16 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 80 percent of the budget; against a moderate 100 g low-carb day it is 16 percent.

Does Tiradito Sliced Fish in Citrus Aji Sauce contain fish?

Yes: 1 lb sushi-grade white fish fillet (flounder, sole, or sea bass), sliced very thin and 1 tsp fish sauce. The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I freeze Tiradito Sliced Fish in Citrus Aji Sauce?

It is not a good candidate. Refrigerate what is left of Tiradito Sliced Fish in Citrus Aji Sauce within two hours and eat it within two days (seafood turns fast). It is served cold; there is nothing to reheat. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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