Tiradito

Ingredients

Instructions

1. 1

   Place the fish fillet in the freezer for 5 minutes to firm slightly; this makes beginner-friendly, clean slicing easier. Meanwhile, toast the sesame seeds in a dry small pan over medium heat for 1-2 minutes until fragrant and lightly golden, shaking the pan often so they do not burn. Set aside to cool.

2. 2

   Make the leche de tigre: in a bowl, whisk together the lime juice, yellow chilli paste, ginger, garlic, ice-cold water, and salt until smooth. Taste; it should be sharply citrusy, lightly spicy, and well seasoned because it will dress plain fish.

3. 3

   Make the rocoto oil by stirring the minced rocoto chilli with the sesame oil in a small bowl. Let it stand while you slice the fish so the oil picks up the chilli's heat and aroma.

4. 4

   Slice the chilled fish across the grain into very thin slices, about 3 mm thick. Arrange them slightly overlapping on 2 cold plates. Sprinkle evenly with the salt. Cold plates help the fish stay firm and glossy.

5. 5

   Spoon the leche de tigre over and around the fish just before serving. Do not leave it sitting for long; tiradito should be dressed at the last minute so the fish keeps its delicate sashimi-like texture rather than curing fully like ceviche.

6. 6

   Drizzle with the rocoto oil, then finish with the toasted sesame seeds and coriander leaves. Serve immediately, ideally on its own as a starter or with sweet potato or cancha on the side.

Nutrition per serving

Notes

• •Use sashimi-grade or exceptionally fresh fish from a trusted source; sea bass, snapper, halibut, or corvina work very well.
• •If rocoto is unavailable, use a milder red chilli plus a pinch more yellow chilli paste, though the flavour will be less authentic.
• •For the cleanest slices, use a long sharp knife and wipe it between cuts.
• •Serve immediately after dressing; the acidity will quickly start to cure the fish.

Background