Tiradito

Name: Tiradito
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 400 g sliced fish; 80 ml aji amarillo leche; 2 tbsp lime juice; 1 tsp cilantro oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Tiradito is a dish born from the harmonious blend of Japanese and Peruvian culinary traditions, often celebrated in Lima's vibrant Nikkei cuisine. It's a home-cooked marvel, lovingly prepared with a touch of salt measured by the cook's intuition and a generous hand with rich, flavorful fats. This version captures the essence of a Peruvian family gathering, where dishes are meant for sharing and connection.

Expect each slice of fish to be tender, kissed by the citrusy brightness of lime and the gentle heat of aji amarillo leche. A drizzle of cilantro oil adds an aromatic finish, balancing the dish with its fresh, herbal notes. Salt is never measured; it's a conversation between the cook and the dish, ensuring each bite is perfectly seasoned.

Ingredients

400 gsliced fish
80 mlaji amarillo leche
2 tbsplime juice
1 tspcilantro oil
to tastefine sea salt

Method

Begin by preparing the fish. Use a sharp knife to slice 400 g of fresh fish into thin, even slices, about 1/4-inch thick. Arrange the slices neatly on a large, flat serving platter, ensuring they do not overlap. This allows each piece to absorb the flavors evenly.
In a small bowl, combine 80 ml of aji amarillo leche with 2 tbsp of freshly squeezed lime juice. Stir the mixture gently with a spoon to blend the flavors. The aji amarillo leche should have a smooth, creamy texture and a bright, vibrant yellow color.
Drizzle 1 tsp of cilantro oil over the fish slices. Use a small spoon to distribute the oil evenly across the fish, ensuring each slice is lightly coated. The cilantro oil will add a fragrant, herbal note that complements the citrusy marinade.
Sprinkle fine sea salt over the fish to taste. Start with a small pinch, then taste a piece of the fish to check the seasoning. The salt should enhance the flavors without overpowering the delicate taste of the fish.
Allow the fish to sit for a few minutes at room temperature. This brief resting period lets the acid from the lime juice lightly 'cook' the fish, changing its texture to a slightly firmer, opaque appearance.
Serve the Tiradito immediately once the fish has reached the desired texture. Arrange the platter in the center of the table for sharing, and enjoy the dish while the flavors are fresh and vibrant.