Tiradito Recipes

PERUVIAN BLACK SEA BASS TIRADITO

Steps:

• Bring a small saucepan of water to a boil, add the yellow bell pepper and boil 15 minutes. Drain and cool. Slip the skin off the pepper and place the pepper in a food processor. Process until smooth. Add the aji Amarillo puree, garlic, lemon juice, 2 tablespoons of lime juice and stock and pulse just until combined. Set the sauce aside.
• Have 6 plates ready. Remove any small pin bones or scales from the fillets. Using a very sharp knife, slice them on a slight bias toward the narrow end and lay the slices on the plates. Sprinkle the fish lightly with salt and cover with the sauce. Place plastic wrap over the plates and refrigerate half an hour.
• Meanwhile, combine the onion, tomato, Serrano pepper, cilantro and remaining lime juice. Season to taste. When ready to serve, remove plastic wrap from the fish and top each serving with the tomato mixture.

TIRADITO

Steps:

• Combine the yuzu and lemon juice in a small bowl, and set aside.
• Slice fish as thinly as possible into twenty slices. Arrange slices in two rows of five on two plates. Season with salt; rub a little garlic onto each slice. Garnish each slice with one cilantro leaf and a dot of ajipanca.
• Drizzle 1 1/2 teaspoons yuzu mixture over each plate, and serve immediately.