Citrus-Seared Tiradito
Paper-thin raw seafood dressed in bright lime juice, chili, and cilantro — Peru's answer to ceviche. Ready in minutes, tastes like the ocean.
- Total time
- 15 min
- Servings
- 2
- Calories
- 245
- Protein
- 28g
elegantfreshperuviangluten-freedairy-freefishtenderweeknight
Ingredients
- 8 oz sushi-grade or sashimi-grade fish (sea bass, yellowtail, or halibut), thinly sliced
- 3 whole limes, juiced
- 1 whole red chili peppers, thinly sliced (or ají amarillo paste)
- ¼ small red onion, very thinly sliced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp olive oil
- ½ whole avocado, thinly sliced (optional garnish)
Instructions
- 1
Arrange fish slices on a chilled plate, slightly overlapping.
- 2
Pour lime juice over the fish — it should just barely cover. Let sit 2 minutes.
- 3
Scatter red chili, red onion, and cilantro over the top.
- 4
Drizzle with olive oil and a pinch of salt. Garnish with avocado if using.
- 5
Serve immediately with crispy tortilla chips or small toasts on the side.
Tools you’ll need
- sharp knife
- cutting board
- small bowl
- chilled plate
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