Rye Free Tiradito

Total time30 min

Prep time25 min

Cook time0 min

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Ingredients

4 servings

For the fish

1 lb sushi-grade white fish (such as flounder, sea bass, or halibut), skin removed
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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)

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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