Tiradito

Ingredients

• •1 lb white fish fillet (halibut or sea bass) sold for raw consumption, thinly sliced (see step 1)
• •4 limes, juiced
• •2 aji amarillo peppers, seeded
• •1/2 cup mayonnaise
• •1/4 cup evaporated milk
• •2 cloves garlic, minced
• •1 red onion, thinly sliced
• •1/4 cup cilantro, chopped
• •2 serrano peppers, thinly sliced
• •to taste Salt and white pepper

Directions

1. 1BUY FISH THAT IS SAFE TO EAT RAW — do this before anything else. Buy fish sold explicitly for raw consumption, and ask the fishmonger directly to confirm it was commercially frozen to destroy parasites. Fresh, never-frozen fish is NOT a safe substitute however good it looks or smells, and 'sushi-grade' is a marketing phrase with no legal definition, so on its own it guarantees nothing. Keep the fish refrigerated right up to the moment you cut it, and eat the dish the same day you make it.
2. 2Arrange thinly sliced fish on a chilled plate in slightly overlapping portions.
3. 3Pour lime juice over the fish and season with salt and white pepper; let sit 2-3 minutes.
4. 4Blend aji amarillo peppers, garlic, mayonnaise, and evaporated milk until smooth; season to taste.
5. 5Drizzle the aji amarillo sauce decoratively over the fish.
6. 6Garnish with sliced red onion, serrano peppers, and fresh cilantro.
7. 7Serve immediately on chilled plates with lime wedges on the side.

💡 Tiradito should be dressed seconds before serving, not cured like ceviche; the thin raw fish is meant to stay silky beneath the chile-citrus sauce. For fish to be safe to eat raw the SUPPLIER must have frozen it to a parasite-destroying standard — about -20°C for seven days, or -35°C for fifteen hours. Confirm that before you buy; it is not something you can do in a home freezer.

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