Tiradito de Pescado al Ají Amarillo
A Nikkei-influenced dish where fish is sliced sashimi-style rather than cubed. It is dressed in a creamy, spicy aji amarillo sauce and lacks the raw onion topping typical of standard ceviche.
Ingredients
Fish
Yellow Chili Sauce
Garnish
Instructions
Slice the fish fillet thinly at a 45-degree angle, similar to sashimi.
Arrange the fish slices flat on a serving plate in a single layer or slightly overlapping.
In a blender or bowl, whisk the lime juice, aji amarillo paste, ginger juice, garlic, and salt until emulsified and creamy.
Pour the sauce generously over the sliced fish immediately before serving.
Garnish with a few kernels of choclo and dots of chopped red chili.
Chef's Tips
Make your own aji amarillo paste by boiling peppers and peeling them for the best flavor.
Texture should be silky, not chunky.
Nutrition (per serving)
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