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–+ servings

Tiradito Nikkei

A Peruvian-Japanese classic born in Lima's Nikkei kitchens: thin slices of raw fish dressed with a spicy, citrusy aji amarillo sauce rather than marinated whole like ceviche.
Print Recipe
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Main Course
Cuisine: Peruvian
Servings: 4 servings
Calories: 210kcal

Ingredients

  • 1 lb sashimi-grade white fish fillet (sub: tuna or salmon) thinly sliced against the grain
  • 3 tbsp aji amarillo paste (sub: 2 tsp cayenne pepper plus 1 tbsp roasted red pepper purée, for a milder version)
  • 1/4 cup freshly squeezed lime juice
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic minced
  • 1 tbsp fresh ginger grated
  • Sea salt, to taste
  • Fresh chives, thinly sliced, for garnish

Instructions

  • Arrange the thin fish slices in a single layer on a chilled plate.
  • Whisk together the aji amarillo paste, lime juice, olive oil, garlic, ginger, and salt to make the tiradito sauce.
  • Spoon the sauce evenly over the fish slices just before serving.
  • Garnish with the sliced chives.
  • Serve immediately while the fish is well chilled.

Nutrition

Serving: 1serving | Calories: 210kcal | Protein: 26g | Fat: 10g | Fiber: 1g
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