Tiradito de Pescado is a Peruvian raw fish dish and is a lighter version of that county’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.
Aji pepper is a yellow Peruvian hot chili pepper. It can be purchased as a yellow chili paste at most Latin markets or online.
- 2–3 tablespoon yellow aji pepper paste (or more to taste, see note)
- ½ cup freshly squeezed lime juice
- 2 tablespoon freshly squeezed lemon juice
- 2 tablespoon freshly squeezed orange juice
- 1 tablespoon mild flavored oil
- 3 thin slices fresh ginger
- clove garlic (peeled and lightly smashed)
- 1 pound very fresh white fish (such as sea bass, mahi mahi, or flounder)
- ¼ cup fresh raw corn kernels (or cooked Peruvian choclo if you can find it, both are optional)
- 2 teaspoon chopped fresh cilantro (or to taste)
Make the tiradito sauce: In medium bowl whisk together aji paste, lime juice, lemon juice, orange juice, and oil. Drop in ginger slices and smashed garlic clove; set aside in the refrigerator to chill for 20 minutes, then remove and discard ginger slices and garlic clove. The sauce may be made up to 3 days ahead of time to this point. Store covered and refrigerated.
When ready to serve: Thinly slice the fish on a slight bias against the grain. Make the slices as thin as you can manage, no more than ¼‑inch thick. Lay the fish, barely overlapping, onto a chilled 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 no more than 15 minutes.
Garnish with corn kernels (if using) and chopped cilantro. Serve immediately.