Peruvian Black Sea Bass Tiradito Recipes
PERUVIAN TIRADITA (MARINATED FISH SLICES) RECIPE - (4.4/5)
Provided by SippitySup
Number Of Ingredients 10
Steps:
- Make the tiradito sauce: In medium bowl whisk together aji paste, lime juice, lemon juice, orange juice, and oil. Drop in ginger slices and smashed garlic clove; set aside in the refrigerator to chill for 20 minutes, then remove and discard ginger slices and garlic clove. The sauce may be made up to 3 days ahead of time to this point. Store covered and refrigerated. When ready to serve: Thinly slice the fish on a slight bias against the grain. Make the slices as thin as you can manage, no more than ¼-inch thick. Lay the fish, barely overlapping, onto a chilled serving platter. Pour enough tiradito sauce over the fish slices to thoroughly coat; you might not use all the sauce, use your judgment. Let the platter sit no more than 15 minutes. Garnish with corn kernels and chopped cilantro. Serve immediately.
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