Recipe

Peruvian Tiradito with Aji Amarillo Sauce

Zesty Peruvian Tiradito: A Burst of Flavors from the Andes

4.8 out of 5

Indulge in the vibrant flavors of Peruvian cuisine with this authentic Tiradito recipe. Originating from Peru, Tiradito is a dish that showcases the country's love for fresh seafood and bold flavors. This recipe combines delicate slices of raw fish with a tangy Aji Amarillo sauce, creating a harmonious balance of flavors.

Seafood› Fish Dish› Tiradito

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Preparation time

20 minutes

Cooking time

2-3 minutes

Total time

23 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Pescatarian, Gluten-free, Dairy-free, Low-carb, Paleo

Allergens

Fish, Garlic

Not suitable for

Vegan, Vegetarian, Nut-free, Egg-free, Soy-free

Ingredients

500g (1.1 lb) fresh sea bass or flounder fillets, thinly sliced 500g (1.1 lb) fresh sea bass or flounder fillets, thinly sliced
Juice of 4 limes Juice of 4 limes
1 garlic clove, minced 1 garlic clove, minced
1 tablespoon Aji Amarillo paste 1 tablespoon Aji Amarillo paste
2 tablespoons vegetable oil 2 tablespoons vegetable oil
Salt and pepper to taste Salt and pepper to taste
Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish
Sweet potato or corn, for serving Sweet potato or corn, for serving

Nutrition

Calories (kcal / KJ): 180 kcal / 753 KJ
Fat (total, saturated): 8g, 1g
Carbohydrates (total, sugars): 4g, 1g
Protein: 24g
Fiber: 1g
Salt: 0.5g

Preparation

1.
In a bowl, combine the lime juice, minced garlic, Aji Amarillo paste, vegetable oil, salt, and pepper. Whisk until well combined.
2.
Place the thinly sliced fish in a shallow dish and pour the marinade over it. Ensure that all the fish slices are coated. Let it marinate in the refrigerator for 10-15 minutes.
3.
Remove the fish from the marinade and arrange the slices on a serving plate.
4.
In a small saucepan, heat the remaining marinade over low heat for 2-3 minutes to kill any bacteria from the raw fish. Set aside to cool.
5.
Drizzle the cooled marinade over the fish slices.
6.
Garnish with fresh cilantro or parsley.
7.
Serve Tiradito with boiled sweet potato or corn on the side.

Treat your ingredients with care...

Aji Amarillo paste — If you can't find Aji Amarillo paste, you can substitute it with a combination of yellow bell pepper and a small amount of habanero pepper for heat. Blend them together until smooth.

Tips & Tricks

Use the freshest fish possible to ensure the best flavor and texture.
Adjust the amount of Aji Amarillo paste according to your spice preference.
Serve the Tiradito immediately after preparing to enjoy its freshness.

Serving advice

Serve the Tiradito as an appetizer or a light main course. Accompany it with boiled sweet potato or corn to balance the flavors and textures.

Presentation advice

Arrange the thinly sliced fish on a plate in an attractive pattern. Drizzle the Aji Amarillo sauce over the fish, allowing it to flow gracefully. Garnish with fresh cilantro or parsley for a pop of color.