Lunch · 25 min · peruvian

Tiradito Clásico

Weeknight-friendly Peruvian cooking: Tiradito Clásico comes together in 25 minutes with sea bass fillets, limes, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Sea bass fillets
• 8 Limes
• 2 Ají amarillo
• 1 clove Garlic
• 1 inch Ginger
• 3 tbsp Olive oil
• 1/4 Red onion
• 2 tbsp Cilantro
• 1 ear Choclo corn
• 1 tsp Salt

Steps

1. Slice the sea bass as thin as you possibly can against the grain — sashimi-thin. Arrange the slices overlapping on a cold platter.
2. Blend the lime juice, ají amarillo, garlic, ginger, and salt; strain it for a silky leche de tigre. Whisk in the olive oil.
3. Spoon the sauce over the fish so every slice glistens. The fish cures lightly but stays essentially raw and silky — serve within 10 minutes.
4. Scatter paper-thin red onion, cilantro, and choclo kernels over the top.
5. Serve ice-cold with crusty bread to catch the sauce. Tiradito is ceviche's elegant Japanese-Peruvian cousin.

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