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.
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
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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.
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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.
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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.
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4
Scatter 1/4 cup very thinly sliced red onion and 1/4 cup fresh cilantro leaves over the top.
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5
Serve immediately alongside 1 medium boiled, sliced sweet potato (for serving) slices and 1/2 cup corn kernels (fresh or frozen, cooked).