Peruvian Tiradita Marinated Fish Slices Recipe 445

PERUVIAN TIRADITA (MARINATED FISH SLICES) RECIPE - (4.4/5)

Peruvian Tiradita (Marinated Fish Slices) Recipe - (4.4/5) image

Provided by SippitySup

Number Of Ingredients 10

Ingredients

1 tablespoon yellow aji pepper paste (or more to taste, see note)
1/2 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)
1/4 cup fresh raw corn kernels (or cooked Peruvian choclo if you can find it)
2 teaspoon chopped fresh cilantro (or to taste)

Steps:

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 and chopped cilantro. Serve immediately.

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