A Silky, Spicy Delight: Peruvian Tiradito in Creamy Garlic & Aji Amarillo Sauce
Details
This dish is a testament to Peru's celebrated Nikkei cuisine, a fusion born from Japanese immigration. It takes the concept of sashimi—thinly sliced raw fish—and bathes it in a vibrant, creamy sauce packed with two of Peru's most beloved ingredients: garlic and the fruity aji amarillo chile. It's an elegant, refreshing starter that delivers a sophisticated punch of flavor, perfect for anyone who appreciates the clean taste of fresh fish elevated by a zesty, garlicky kick.
Ingredients
*For Garnish
Instructions
Prepare the Fish
To make slicing easier, place the fish fillet in the freezer for about 15 minutes to firm up. Using a very sharp knife, cut the fish against the grain into thin, sashimi-style slices, about �� to ¼-inch thick. Arrange the slices in a single, slightly overlapping layer on a chilled serving platter. Return the platter to the refrigerator while you make the sauce.
Make the Creamy Garlic Sauce
In a blender, combine the fresh lime juice, aji amarillo paste, garlic cloves, ginger, cilantro, and a pinch of salt. If using, add the tablespoon of evaporated milk for a creamier consistency.
Blend
Blend the ingredients until the sauce is completely smooth. For an extra-silky texture, you can pass the sauce through a fine-mesh sieve.
Assemble and Serve
Remove the platter of fish from the refrigerator. Pour the creamy garlic sauce evenly over the fish slices, ensuring each piece is coated.
Garnish
Decorate the platter with slices of boiled sweet potato, cooked corn kernels, and slivers of ají limo for a touch of heat. Sprinkle with fresh cilantro leaves.
Serve Immediately
Tiradito should be served immediately to enjoy the fresh texture of the fish.
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