Peruvian
Tiradito
Silky slices of pristine white fish meet a cold, vivid ají amarillo–lime sauce with sweet potato, choclo, cilantro, and ají limo.
4 servings · 35 minutes prep · 25 minutes cook
Ingredients
Fish and accompaniments
- 1 1/3 lb ultra-fresh firm white fish, suitable for raw service; skin and pin bones removed
- 1 medium orange sweet potato
- 1 ear Peruvian choclo
- 1 tbsp cilantro leaves
- 1 small ají limo or red serrano chile, sliced paper-thin
- 1/2 tsp Diamond Crystal kosher salt
Ají amarillo citrus sauce
- 1/2 cup fresh lime juice
- 1/4 cup ají amarillo paste
- 1/4 cup ice-cold fish stock, or cold water
- 1 tsp finely grated fresh ginger
- 1 small garlic clove, finely grated
- 2 ice cubes
- 1/2 tsp Diamond Crystal kosher salt
Directions
Cook and chill the accompaniments
- Place the sweet potato in a saucepan, cover with cool water, and simmer gently until a skewer reaches the center with slight resistance, 20-25 minutes. Drain, cool, peel, and cut into neat slices.
- Cook the choclo in simmering water until tender, 8-12 minutes. Drain, cut into one serving piece per serving, and refrigerate it with one plate per serving until cold.
Make the cold ají sauce
- Blend lime juice, aji amarillo paste, fish stock, ginger, garlic cloves, ice, and the sauce salt for 15 seconds—only until smooth and cold.
- Immediately strain through a fine-mesh strainer into a bowl, discard the ice and solids, and refrigerate. The sauce should pour freely, taste vivid rather than bitter, and remain colder than {{temperature:40F}}.
Slice and serve
- Keep the fish refrigerated until the plates and sauce are ready. Slice it across the grain about 1/8 inch thick in single, deliberate strokes; do not saw, pound, or stretch the slices.
- Overlap the fish on the chilled plates and season evenly with the fish salt. Spoon the cold ají sauce across the fish immediately before serving, then add sweet potato, choclo, cilantro, and ají limo. Serve at once; do not hold the dressed fish.
