World Flavors Cookbook

Tiradito en Crema de Ají

A refined cousin of ceviche, tiradito features thinly sliced raw fish (sashimi-style) served in a spicy citrus sauce, typically without onions.

Cuisine: Peru

Ingredients

• 400g fresh sole or sea bass fillet
• 1/2 cup fresh lime juice
• 2 tbsp aji amarillo paste
• 1 tsp ginger, finely grated
• 1 clove garlic, minced
• Salt to taste
• Garnish: boiled corn kernels and cilantro

Instructions

1. Slice the cold fish into thin strips, similar to sashimi.
2. Arrange the fish slices on a cold serving plate.
3. Blend lime juice, aji amarillo, ginger, and garlic to create the cream sauce.
4. Pour the sauce over the fish just before serving.
5. Garnish with corn and cilantro. Unlike ceviche, tiradito is never marinated; it's eaten immediately.