Tiradito

Tiradito de Pescado (Peruvian Nikkei-Style Raw Fish)

A Nikkei classic: paper-thin slices of raw white fish bathed in a zesty lime, aji amarillo, and ginger sauce. Served immediately, it's fresher and more delicate than ceviche.

Prep

25 min

Total

25 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •400 g (14 oz) fresh white fish fillet (e.g., sea bass, flounder, or sole), skinless, pin-boned; must be sushi-grade or previously frozen for parasite safety
• •100 ml (3½ fl oz) fresh lime juice, from about 6 limes, strained
• •1 tablespoon (1 tbsp) aji amarillo paste, or 1 fresh aji amarillo, seeded and minced; if unavailable, use 1 tsp sriracha + 1 tsp yellow bell pepper purée as a substitute
• •1 teaspoon (1 tsp) fresh ginger, finely grated
• •1 clove garlic, minced, optional
• •2 tablespoons (2 tbsp) coriander leaves (cilantro), finely chopped, plus extra for garnish
• •1 small red onion, thinly sliced, soaked in cold water for 10 minutes, then drained (optional)
• •1 pinch salt, to taste
• •1 pinch white pepper, to taste

Steps

1. 1 Freeze the fish for at least 7 days at -20°C (0°F) to kill any parasites. Thaw in the refrigerator overnight, then pat dry with paper towels.
2. 2 In a small bowl, whisk together the lime juice, aji amarillo paste, grated ginger, minced garlic (if using), and a pinch of salt and white pepper. Set aside for 5 minutes to meld.
3. 3 Using a very sharp knife, slice the fish against the grain into thin pieces, about 3 mm (⅛ inch) thick. Arrange the slices on a chilled serving plate in a single layer, slightly overlapping.
4. 4 Stir the chopped coriander into the sauce, then spoon the sauce over the fish, coating the slices evenly. Do not let it sit; the citrus will begin to 'cook' the fish.
5. 5 Scatter the red onion (if using) and extra coriander leaves on top. Serve immediately, with extra lime wedges on the side.