Peruvian-Japanese Tiradito
Where Peruvian ceviche meets Japanese sashimi: raw fish sliced paper-thin and bathed in a bright citrus-chili sauce made with aji amarillo. No curing, no cooking — just pristine fish and bold flavor.
Ingredients
- 12 oz (340g) sushi-grade white fish (sea bass, halibut, or fluke), very thinly sliced
- 3 tablespoons fresh lime juice
- 1 tablespoon aji amarillo paste (or 1 tbsp orange juice + 1/2 tsp cayenne as substitute)
- 1 clove garlic, finely grated
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Salt to taste
- Micro cilantro or thinly sliced scallions for garnish
- Toasted sesame seeds
Instructions
-
1
Arrange the fish slices in a single layer on a chilled serving plate, slightly overlapping like shingles.
-
2
Whisk together lime juice, aji amarillo paste, garlic, soy sauce, olive oil, and salt. The sauce should be bright, spicy, and tangy.
-
3
Just before serving, spoon the sauce evenly over the fish. Let it sit for no more than 1 minute (this isn’t ceviche — the fish should remain raw).
-
4
Garnish with micro cilantro (or scallions) and a sprinkle of sesame seeds. Serve immediately.
