Entree: Peru – Nikkei Peruvian – Tiradito Nikkei (Thinly sliced raw fish in a citrus-based Nikkei marinade combining Peruvian peppers and Japanese seasonings)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 2 min

Total 15 min

Ingredients

- 1 lb (450 g) sashimi-grade firm white fish (sea bass or fluke), filleted and very thinly sliced
- 1/2 cup (120 ml) fresh lime juice
- 1/4 cup (60 ml) fresh lemon juice
- 2 tbsp (30 g) ají amarillo paste
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) sesame oil
- 2 tbsp (30 ml) neutral oil (vegetable or grapeseed)
- 1 tsp (5 g) fresh ginger, finely grated
- 1 small garlic clove, finely grated
- 1 tbsp (15 ml) rice vinegar
- 1 small red onion, very thinly sliced (about 1.5 oz / 45 g)
- 1 small fresh rocoto or serrano chile, thinly sliced (about 0.3 oz / 8 g)
- 2 tbsp (8 g) fresh cilantro, chopped
- 2 tsp (8 g) toasted sesame seeds
- 1/4 cup (30 g) cancha (toasted Peruvian corn) or crispy fried shallots for crunch
- Salt and freshly ground black pepper to taste

Instructions

1. In a bowl, whisk together lime juice, lemon juice, ají amarillo paste, soy sauce, sesame oil, neutral oil, grated ginger, garlic, and rice vinegar until smooth; season lightly with salt and pepper. Taste and adjust acidity or heat as desired.
2. Arrange thin slices of fish on a chilled serving platter in a single layer. Scatter the thinly sliced red onion and chile over the fish.
3. Spoon the citrus-aji marinade evenly over the fish so each slice is lightly coated; let sit 1–2 minutes for the flavors to mingle but not "cook" the fish fully.
4. Sprinkle chopped cilantro, toasted sesame seeds, and cancha (or crispy shallots) over the top. Serve immediately, garnishing with extra lime wedges if desired.