← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 450 g very fresh sushi-grade white fish (sea bass, sole or halibut), skinless
• 5 Lime, juiced (about 120 ml)
• 2 tbsp Ají amarillo paste
• 1 clove Garlic
• 1 cm piece Ginger, peeled
• 1 tbsp Olive oil
• ½ tsp Salt
• 1 Red chilli, very thinly sliced
• 2 tbsp Coriander (cilantro), leaves picked
• 1 Sweet potato, peeled and cut into thick rounds

Method

1. Boil the sweet potato in salted water for 15–20 min, until just tender. Drain and cool.
2. Meanwhile, chill the fish well, then slice it against the grain with a very sharp knife into thin slices about 5 mm thick. Arrange them slightly overlapping on four chilled plates and keep in the fridge.
3. Blend the lime juice, ají amarillo paste, garlic, ginger, olive oil and salt until smooth. Taste: it should be sharp, spicy and a little salty.
4. Just before serving, spoon the sauce over the fish so every slice is coated. Scatter with chilli and coriander and serve at once with the sweet potato.

Tips

• The fish is only very lightly cured by the lime, so buy it from a fishmonger who sells it for raw eating, keep it cold, and serve it within minutes of saucing. Not recommended in pregnancy or for anyone with a weak immune system.
• Unlike ceviche, tiradito has no onion and the sauce goes on at the very last moment, so the fish stays tender and almost raw.

Sources

Written in our own words after cross-checking these recipes:

Eat Peru Peru Delights