Entree: Peru – Northern Coast – Tiradito (Thinly sliced raw fish dressed in a spicy citrus-based Peruvian sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 5 min

Total 25 min

Ingredients

- 1 lb (450 g) firm white fish fillets (corvina, sea bass, or flounder), skinned and thinly sliced
- 3/4 cup (180 ml) freshly squeezed lime juice
- 1/4 cup (60 ml) cold fish stock or clam juice
- 1 tbsp (15 ml) aji amarillo paste (or 1 small aji amarillo, seeded and blended)
- 1 clove garlic, minced
- 1/2 tsp (2.5 g) sea salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 small red onion, thinly sliced, about 4 oz (115 g)
- 1 tbsp (15 ml) chopped fresh cilantro
- 1 fresh aji limo or rocoto, thinly sliced, about 1 tsp (5 g) for garnish (adjust to heat preference)
- 1/4 cup (30 g) cancha (toasted Peruvian corn) or toasted corn kernels for garnish
- Lime wedges for serving (optional)

Instructions

1. Prepare the citrus sauce (leche de tigre): in a bowl or blender, combine the lime juice, fish stock, aji amarillo paste, minced garlic, sea salt, black pepper, and olive oil. Whisk or pulse briefly until slightly emulsified and smooth. Taste and adjust salt or aji amarillo for heat.
2. Arrange the thin fish slices in a single layer on a chilled platter. Spoon or gently pour enough leche de tigre over the fish to coat each slice without submerging them completely. Let sit 2–3 minutes until the surface firms but does not become fully opaque.
3. Scatter the thinly sliced red onion and chopped cilantro over the fish. Garnish with sliced aji limo (or rocoto) and cancha for crunch. Serve immediately with lime wedges and cold white rice if desired.