Tiradito de Pescado

🛒 Ingredients

• Fresh White Fish Fillet (e.g., Snapper) 150 g · 150 kcal
• Fresh Lime Juice 60 g · 16 kcal
• Aji Amarillo Paste 15 g · 15 kcal
• Red Onion, thinly sliced 15 g · 6 kcal
• Fresh Cilantro, chopped 5 g · 1 kcal
• Garlic, minced 3 g · 4 kcal
• Sweet Potato, boiled and sliced 50 g · 43 kcal
• Peruvian Corn (Choclo), cooked kernels 30 g · 30 kcal

👨‍🍳 Instructions

1. Start by preparing the fish: thinly slice the fresh white fish fillet against the grain, about 1/8-inch thick. Arrange the slices artfully on a chilled serving plate, overlapping them slightly.
2. To make the 'leche de tigre' (tiger's milk), combine the fresh lime juice, aji amarillo paste, minced garlic, and a pinch of salt in a bowl. Whisk until well combined.
3. Carefully pour the 'leche de tigre' over the arranged fish slices, ensuring each piece is lightly coated. Let it marinate for 2-3 minutes; the acidity of the lime juice will 'cook' the fish.
4. Garnish the tiradito with thinly sliced red onion, chopped fresh cilantro, slices of boiled sweet potato, and cooked Peruvian corn kernels. Serve immediately as a refreshing appetizer or light meal.