Peruvian Tiradito With Aji Amarillo and Lime Recipe
-
Category
Appetizers and Hors d'Oeuvres
-
Cusine
American
What do you need?
How to make?
Ingredients
8 ounces
6 ounces , fluke, or corvina
3/4 cup fresh lime juice from about 10 limes
2 medium cloves garlic
One 1-inch knob peeled fresh ginger
Kosher salt
1 teaspoon minced fresh cilantro leaves and tender stems
Choclo and/or cooked and peeled sweet potato rounds, for garnish
Directions
In a medium pot, cover chilies with water and bring to a boil. Boil for 10 minutes, stirring pot from time to time to rotate peppers. Remove from heat and drain. Allow to cool. Meanwhile, using a sharp slicing knife, slice fish into thin slabs. Arrange slices on plates and transfer to refrigerator. In a blender, combine lime juice with garlic and ginger and blend on high speed until garlic and ginger are fully processed. Transfer to a medium mixing bowl. Rinse blender jar. Remove and discard seeds and stems from chili peppers. Strip off as much of the chili skin as you can and discard it. Transfer chili flesh to blender jar and blend at high speed, adding only enough water to get things moving, until a smooth purée forms. Stir 1/2 cup aji amarillo paste into the lime juice until thoroughly combined. Season with salt. Reserve remaining aji amarillo paste for another use. Stir in cilantro. Remove plates from refrigerator and spoon sauce on top of fish, lightly coating it . If desired, garnish plates with choclo and/or sweet potato. Serve right away.