Tiradito is a Peruvian style raw fish dish similar to crudo or sashimi. This is my version that crosses many of these culinary traditions.
Many Latin markets carry a prepared aji amarillo paste. It is also available through Amazon. If you can’t find that or fresh aji amarillo, try replacing the aji paste with ¼ teaspoon cayenne pepper or omit it altogether for a milder version. Sustainable and Seafood Watch rated “Best Choice” California white sea bass available online at ILoveBlueSea.com. I found the large grain Andean corn called choclo in the frozen section of a Latin food market in my neighborhood.
- 1 pound fresh aji amarillo
- 2 tablespoon vegetable oil
- 1 yellow bell pepper, seeds and stem removed, quartered
- 1 teaspoon garlic, peeled and minced
- 1 tablespoon freshly squeezed lemon juice
- 4 tablespoon freshly squeezed lime juice
- 4 tablespoon clam juice
- 1 pound white sea bass fillet (u.s pacific wild caught)
- soy sauce, as needed
- 1 tablespoon cilantro leaves, minced
- ½ cup cooked and salted choclo, hominy or corn kernels
Make the aji paste: Place aji amarillo in a saucepan with water and bring to a boil. Lower heat to a simmer and cook about 5 minutes. Change water and repeat procedure twice more. Remove the aji peppers from the water and let cool slightly. Slip the peels off the peppers, cut, seed, and de-vein them. Blend with the oil until you get a creamy paste. This makes more than you will need.
Make the tiradito sauce: Bring a small saucepan of water to a boil, add the yellow bell pepper and boil 15 minutes. Drain and cool. Slip the skin off the pepper and place the pepper in a food processor. Process until very smooth. Add the about 1 tablespoon aji amarillo puree (or more to increase spiciness), garlic, lemon juice, lime juice and clam juice and pulse just until combined. Pour the sauce onto a serving platter with a lip. Chill until ready to serve.
Prepare sea bass: With a sharp knife, cut along either side of the dark bloodline that runs down the center lateral line of the fillet. Discard the dark flesh.
Trim away the thinnest edges and the belly flap, making sure to include the fine pin bones that reside just to the center of the belly meat. Each fillet has now been turned into 2 relatively uniform blocks.
Cut each block into ¼‑inch slices or thinner slices, and arrange them top of the sauce on the chilled platter.
Using a dropper place one or two drops of soy sauce onto each slice of fish. Garnish with cilantro and .