Peruvian Tiradito with California Yellowtail
Baste collars with marinade as they are grilled. Picture by Chris Rov Costa
Ingredients (Serves 1)
1/2 lb California Yellowtail fillet (or any fresh local fish)
2 tablespoons ají amarillo paste
½ cup freshly squeezed lime juice
Add in other citrus like orange and grapefruit juice for complex flavors
1 minced or sliced spicy red pepper of your choice
1 clove garlic, peeled and smashed
2 slices raw ginger
Kosher salt, to taste
Flakey finishing salt, for garnish
Peruvian Tiradito is a fusion of Japanese sashimi and Peruvian ceviche - featuring thin slices of raw fish drizzled in a tangy, spicy citrus sauce that adds just the right kick. Tiradito is a beautiful blend of cultures, perhaps the most famous dish of Peru’s Nikkei cuisine. This Peruvian-Japanese fusion was born out of place-based cultural creativity when Japanese immigrants, who first arrived in Peru in 1899, began adapting local ingredients to recreate the dishes of their homeland. What started as improvisation has since evolved into a well-known and beloved dish celebrated by chefs around the world - and you can celebrate it too!
One key ingredient in this dish is ají amarillo, a bright, spicy chili pepper native to Peru that has been an essential part of Peruvian cuisine for centuries. Known for its vibrant color and fruity heat, ají amarillo has deep roots in Peruvian history, being used by ancient cultures long before the arrival of Japanese populations.
Consider placing your fillet of California Yellowtail (or other local fish - this is a versatile recipe!) in the freezer for 10-15 minutes before slicing with a very sharp knife. This will result in even, thin slices that hold their shape.
How to Prepare
While your fillet is chilling in the fridge or freezer, combine your citrus juice with smashed garlic clove, red pepper, and raw ginger in a small bowl. Reserve some of your red pepper as garnish. Set the bowl aside for 10 minutes.
2. Remove garlic clove and ginger from your citrus juice, and whisk in ají amarillo paste. Add salt and sample until the salt levels are where you like them.
3. Spoon the mixture onto a flat, chilled plate, then slice your fish fillet thinly, and arrange on top.
4. Add finishing salt and a few pieces of red pepper to garnish the plate, then enjoy!