Ingredients
- ½ pound sashimi-grade white fish such as sea bass or fluke
- ¼ cup fresh lime juice
- ¼ cup fresh lemon juice
- 2 tablespoons aji amarillo paste or fresh aji amarillo minced
- ½ teaspoon kosher salt
- ½ teaspoon fresh ginger grated
- ½ teaspoon fresh garlic grated
- Fresh cilantro leaves for garnish
Instructions
- Chill the fish in the freezer for about 15 minutes to firm it up for easier slicing.
- Thinly slice the chilled fish against the grain and arrange the slices on a serving plate in a single layer.
- In a small bowl, whisk together the lime juice, lemon juice, aji amarillo, salt, ginger, and garlic until well combined.
- Drizzle the citrus-chili sauce evenly over the fish, ensuring each piece is coated.
- Garnish the tiradito with fresh cilantro leaves. Serve immediately and DEVOUR.