Anti Inflammatory Tiradito
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Learn more →Ingredients
4 servings
For the fish
- 1 lb sushi-grade white fish (such as flounder, sea bass, or halibut), skin removed
For the leche de tigre
- ½ cup fresh lime juice (from about 4–5 limes)
- 1 tbsp fresh lemon juice
- 1 aji amarillo paste
- 1 clove garlic, minced
- 1 tbsp fresh ginger, finely grated
- 2 tbsp fish sauce
- 1 tsp sesame oil
- ¼ tsp salt, plus more to taste
For serving
- 1 small red onion, very thinly sliced into half-moons
- 1 ear fresh corn, kernels cut from the cob (or ½ cup frozen corn, thawed)
- 1 small sweet potato, boiled and cut into ½-inch cubes
- 2 tbsp fresh cilantro leaves
- 1 tsp black sesame seeds (optional)
- cancha (toasted peruvian corn nuts), for serving (optional)
Can be omittedcorn nuts
Instructions
- 1
Place the fish in the freezer for 15–20 minutes until very firm but not frozen solid — this makes slicing much easier and cleaner.
- 2
While the fish chills, make the leche de tigre: whisk together the lime juice, lemon juice, aji amarillo paste, garlic, ginger, fish sauce, sesame oil, and salt in a mixing bowl until fully combined. Taste and adjust salt; the sauce should be bright, spicy, and savory. Pass through a fine-mesh strainer into a clean bowl and discard the solids.
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