Tiradito

🛒 Ingredients

• Fresh White Fish Fillet (e.g., Snapper, Mahi-Mahi) 150 g · 150 kcal
• Fresh Lime Juice 60 g · 15 kcal
• Aji Amarillo Paste 20 g · 20 kcal
• Red Onion 20 g · 8 kcal
• Cilantro 5 g · 1 kcal
• Garlic 3 g · 4 kcal
• Fresh Ginger 3 g · 2 kcal
• Cooked Sweet Potato 100 g · 86 kcal
• Peruvian Corn Kernels (or regular corn) 50 g · 44 kcal

👨‍🍳 Instructions

1. Begin by preparing the fish: ensure it is very cold. Using a very sharp knife, slice the fish fillet thinly against the grain, similar to sashimi, creating elongated pieces.
2. For the leche de tigre sauce, blend the aji amarillo paste, lime juice, minced garlic, grated ginger, and a pinch of salt until smooth; adjust seasoning to taste.
3. Arrange the fish slices artfully on a chilled plate, slightly overlapping them.
4. Pour the prepared leche de tigre generously over the fish, ensuring each piece is coated.
5. Garnish immediately with thin slices of red onion and chopped cilantro.
6. Serve alongside cooked sweet potato slices or cubes and Peruvian corn kernels for a complete and authentic experience.