Author Notes
Tiradito de Pescado is a Peruvian raw fish salad. It's a lighter version of that country’s other famous raw fish dish, cebiche (ceviche). The main difference is that tiradito is made with thinly sliced fish, whereas in cebiche, the seafood is more likely to be cut into cubes or chunks. Also, cebiche typically includes onion while tiradito does not. I learned to make this dish while on a culinary tour of Lima, Peru. —Sippity Sup (Greg Henry)
Ingredients
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1 tablespoon
yellow aji pepper paste (*see notes)
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1/2 cup
freshly squeezed lime juice
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2 tablespoons
freshly squeezed lemon juice
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2 tablespoons
freshly squeezed orange juice
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1 teaspoon
minced cilantro leaves
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3
fresh ginger slices (1/8-inch thick)
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1
garlic clove (peeled and lightly smashed)
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1 pound
very fresh white fish fillets about 1 1/2-inch thick (such as sea bass, mahi mahi, halibut, or flounder)
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fresh corn kernels (as garnish)
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1
thin slice hot pepper (as garnish)
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1 sprig
cilantro (as garnish)
Directions
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Make the tiradito sauce: In medium bowl whisk together aji paste, lime juice, lemon juice, orange juice, and oil. Stir in minced cilantro, ginger slices and smashed garlic clove; set aside for 20 minutes. Remove and discard ginger slices and garlic clove. Chill the sauce thoroughly before using. The sauce may be also made up to 3 days ahead of time to this point. Store covered and refrigerated.
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When ready to serve: Thinly slice the fish on a slight bias against the grain. Shave the slices as thin as you can manage, no more than ¼-inch thick (preferably even thinner, **see notes). Lay the fish in a single layer, barely overlapping, onto a chilled, rimmed or slope-sided serving platter. Pour enough tiradito sauce over the fish slices to thoroughly coat; you might not use all the sauce, use your judgment. Let the platter sit a few moments before you serve, but no more than 15 minutes.
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Garnish with corn kernels, chili slice, and cilantro sprig. Serve immediately.
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Notes:
* Aji pepper is a yellow Peruvian hot chili pepper. It can be purchased as a yellow chili paste at most Latin markets.
** I was told during my cooking class in Peru that in order to achieve paper thin slices of fish many of the best Cebicherias in Lima slice immaculately fresh, but frozen fish just before serving. They are able to shave it so thinly that the fish thaws as soon as it touches the plate. I doubted my knife skills somewhat and chose to work with unfrozen fish.
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