Peruvian Tiradito With Aji Amarillo And Lime Recipe

I can’t wait to share my Tiradito Recipe featuring sashimi-style slices bathed in a leche de tigre of aji amarillo, ginger, garlic, lime, and cilantro that takes ceviche’s citrus punch in an intriguingly bright direction.

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I love when a dish surprises me and this Tiradito Recipe does just that. Thin, glossy sheets of sashimi-grade firm white fish sit almost humming on the plate, while aji amarillo paste brings a bright, fruity heat that makes every bite electric.

It feels like a Peruvian Dish borrowing the restraint and finesse of Japanese plates, but it wont be polite about waking you up. I write that and still cant believe how addictive it is, you read it and suddenly you want to taste something sharp, bright and totally unapologetic.

Ingredients

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Sea bass or halibut: lean protein, omega fats, low carbs, flaky and mild.
Lime juice: vitamin C, bright sour kick that cooks the fish quick and refreshes.
Aji amarillo paste or pepper: fruity heat, adds spice and golden color, slightly sweet notes.
Cilantro: fresh herb, adds green brightness, vitamin K, aromatic and slightly citrusy.
Garlic and ginger: pungent aromatics, small amounts help digestion, give savory depth.
Sweet potato: starchy earthy sweetness, provides fiber and potassium, balances acidity.
Toasted cancha or choclo: crunchy corn, carbs and fiber, classic Peruvian texture contrast.

Ingredient Quantities

1 lb sashimi-grade firm white fish (sea bass, corvina, halibut or fluke), thinly sliced

1/2 cup fresh lime juice (about 6 to 8 limes)

3 tbsp aji amarillo paste or 2 to 3 fresh aji amarillo peppers, seeded and chopped

1 garlic clove, crushed

1 tsp fresh grated ginger

1/4 cup fresh cilantro leaves, packed (plus extra for garnish)

2 tbsp neutral oil (vegetable or grapeseed)

1/2 tsp kosher salt, or to taste

1/4 tsp freshly ground black pepper

1 tsp sugar or honey (optional, to balance acidity)

1 small red onion, very thinly sliced (for serving)

1 medium cooked sweet potato, sliced (for serving, optional)

1/2 cup toasted cancha or large-kernel corn / choclo (for serving, optional)

How to Make this

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1. Keep the 1 lb sashimi-grade white fish very cold, pat it dry with paper towels, then slice it thinly across the grain into sashimi-style pieces and lay them out on a chilled plate.

2. In a blender or food processor combine 1/2 cup fresh lime juice, 3 tbsp aji amarillo paste (or 2 to 3 seeded fresh peppers), 1 crushed garlic clove, 1 tsp grated ginger, 1/4 cup packed cilantro leaves, 2 tbsp neutral oil, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tsp sugar or honey if you want to tame the acidity; blitz until smooth and slightly frothy.

3. If you used fresh aji amarillo and it feels gritty, run the sauce through a fine-mesh sieve into a bowl, pressing with the back of a spoon to get a silky leche de tigre.

4. Taste the sauce and adjust: add more lime if it needs brightness, extra salt for seasoning, or more aji if you want more heat. A tablespoon of cold water will loosen it if it seems too thick.

5. Spoon or gently pour the leche de tigre over the arranged fish so every slice is lightly coated. Tiradito is not meant to be “cooked” long, so let it sit 1 to 3 minutes to marry flavors but serve soon after.

6. Scatter very thin slices of 1 small red onion over the fish for crunch and sharpness; if the onion is too sharp, rinse briefly in cold water and drain before using.

7. Arrange optional garnishes on the side or on the plate: 1 medium cooked sweet potato sliced for sweetness and contrast, and 1/2 cup toasted cancha or choclo for crunch.

8. Finish with extra cilantro leaves and a final grind of black pepper, and if you like a little sheen, drizzle a tiny bit more neutral oil over the top.

9. Serve immediately with chilled plates or bowls, a squeeze more lime if anyone wants it, and enjoy — this is best eaten fresh within minutes of dressing.

Equipment Needed

1. Very sharp chef’s or sashimi knife, for thin slices
2. Cutting board
3. Paper towels, to pat fish dry and keep it cold
4. Blender or food processor, to blitz the leche de tigre
5. Fine mesh sieve plus a spatula or spoon, to strain gritty sauce
6. Measuring cups and spoons
7. Small mixing bowl and spoon, for tasting and adjusting seasoning
8. Mandoline or very sharp knife, for paper thin red onion slices
9. Chilled serving plates or shallow bowls

FAQ

Is it safe to eat the raw fish in tiradito?

Yes if you use sashimi grade fish and keep it very cold. If you cant get sashimi grade, freeze the whole fish at minus twenty degrees Celsius for seven days to reduce parasite risk, or buy previously frozen fish from a trusted fishmonger. Always use a clean board and knife and serve soon after dressing.

How long should the fish sit in the lime and aji sauce?

Because the slices are paper thin, let them sit from five to fifteen minutes only. Any longer and the acid will firm the fish too much and change the texture. Best eaten right after you pour the sauce.

I cant find fresh aji amarillo, what can I substitute?

Aji amarillo paste from a jar is the easiest swap and tastes closest. If you have no paste, try a mix of a mild yellow pepper with a serrano or jalapeño for heat and a touch of turmeric for color. Be careful, other chilies like habanero are much hotter and will overwhelm the dish.

Any tips for slicing the fish super thin?

Chill the fillet in the freezer for about twenty minutes so it firms up, use a very sharp long knife, slice across the grain at a slight angle in one smooth stroke. Wipe the knife between cuts to keep slices clean.

Can I make this ahead or store leftovers?

You can make the sauce up to three days ahead and keep it chilled. Keep the fish undressed in the fridge for up to twenty four hours. Once you dress the fish with lime the texture changes, so try to serve within a couple hours. Leftover dressed tiradito is ok for short storage but it wont taste the same.

How do I tame the heat or balance the acidity if it tastes too sharp?

Add a little sugar or honey, a splash more oil, or a few extra cilantro leaves to mellow flavor. If its too spicy, thin the sauce with a bit more lime juice and oil or add a spoonful of plain yogurt on the side for guests who need relief.

Peruvian Tiradito With Aji Amarillo And Lime Recipe Substitutions and Variations

Firm white fish: use sashimi-grade tuna, salmon or bay scallops if you cant get sea bass or corvina. If you use oily fish like salmon, marinate less time so it doesnt overcook in the lime.
Aji amarillo paste/peppers: blend roasted yellow bell pepper with 1/4 tsp cayenne or a tiny chopped habanero, add a pinch sugar and a squeeze of lime to mimic the fruity heat.
Cilantro: swap for flat-leaf parsley plus a little lime zest, or use fresh basil for a different but pleasant herbal note.
Toasted cancha / choclo or sweet potato sides: substitute cancha with corn nuts or crispy plantain chips for crunch, and swap the sweet potato with roasted yam or baked butternut squash.

Pro Tips

1. Chill the fish till it firms up, like 10 to 15 minutes in the freezer, then slice super thin across the grain. If the slices are too thick the citrus will feel like it cooked them, and nobody wants rubbery fish. Dont forget to pat dry first so the sauce actually sticks.

2. Make the leche de tigre really silky by blending well and pouring the oil in slowly while the blender is running. If your aji feels gritty or the sauce looks grainy, push it through a fine mesh and scrape the bottom with a spoon, it makes a big difference.

3. Taste as you go, dont dump everything in. Add the aji, salt, lime and sugar little by little, because heat and acidity jump at different rates. A tiny bit more honey will calm a too sharp lime, and a bit more salt will make the flavors pop.

4. Keep textures bright. Rinse thin red onion slices in cold water if they’re overpowering, and toast the corn right before serving so it stays crunchy. Serve on chilled plates and eat within a few minutes, cause this is one of those dishes that loses its magic fast.

Peruvian Tiradito With Aji Amarillo And Lime Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

303

kcal

Equipment: 1. Very sharp chef’s or sashimi knife, for thin slices
2. Cutting board
3. Paper towels, to pat fish dry and keep it cold
4. Blender or food processor, to blitz the leche de tigre
5. Fine mesh sieve plus a spatula or spoon, to strain gritty sauce
6. Measuring cups and spoons
7. Small mixing bowl and spoon, for tasting and adjusting seasoning
8. Mandoline or very sharp knife, for paper thin red onion slices
9. Chilled serving plates or shallow bowls

Ingredients

1 lb sashimi-grade firm white fish (sea bass, corvina, halibut or fluke), thinly sliced
1/2 cup fresh lime juice (about 6 to 8 limes)
3 tbsp aji amarillo paste or 2 to 3 fresh aji amarillo peppers, seeded and chopped
1 garlic clove, crushed
1 tsp fresh grated ginger
1/4 cup fresh cilantro leaves, packed (plus extra for garnish)
2 tbsp neutral oil (vegetable or grapeseed)
1/2 tsp kosher salt, or to taste
1/4 tsp freshly ground black pepper
1 tsp sugar or honey (optional, to balance acidity)
1 small red onion, very thinly sliced (for serving)
1 medium cooked sweet potato, sliced (for serving, optional)
1/2 cup toasted cancha or large-kernel corn / choclo (for serving, optional)

Directions

Keep the 1 lb sashimi-grade white fish very cold, pat it dry with paper towels, then slice it thinly across the grain into sashimi-style pieces and lay them out on a chilled plate.
In a blender or food processor combine 1/2 cup fresh lime juice, 3 tbsp aji amarillo paste (or 2 to 3 seeded fresh peppers), 1 crushed garlic clove, 1 tsp grated ginger, 1/4 cup packed cilantro leaves, 2 tbsp neutral oil, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tsp sugar or honey if you want to tame the acidity; blitz until smooth and slightly frothy.
If you used fresh aji amarillo and it feels gritty, run the sauce through a fine-mesh sieve into a bowl, pressing with the back of a spoon to get a silky leche de tigre.
Taste the sauce and adjust: add more lime if it needs brightness, extra salt for seasoning, or more aji if you want more heat. A tablespoon of cold water will loosen it if it seems too thick.
Spoon or gently pour the leche de tigre over the arranged fish so every slice is lightly coated. Tiradito is not meant to be "cooked" long, so let it sit 1 to 3 minutes to marry flavors but serve soon after.
Scatter very thin slices of 1 small red onion over the fish for crunch and sharpness; if the onion is too sharp, rinse briefly in cold water and drain before using.
Arrange optional garnishes on the side or on the plate: 1 medium cooked sweet potato sliced for sweetness and contrast, and 1/2 cup toasted cancha or choclo for crunch.
Finish with extra cilantro leaves and a final grind of black pepper, and if you like a little sheen, drizzle a tiny bit more neutral oil over the top.
Serve immediately with chilled plates or bowls, a squeeze more lime if anyone wants it, and enjoy — this is best eaten fresh within minutes of dressing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.