15-Min Lime-Cured Fish Tiradito
Silky raw fish cured in bright lime juice with red onion, cilantro, and a kick of ají. No cooking required—just slice, dress, and serve in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 185
- Protein
- 36g
freshelegantperuviangluten-freedairy-freefishsilkytender
Ingredients
- 1 lb sushi-grade white fish (halibut, flounder, or sea bass), thinly sliced
- 4 whole fresh limes, juiced
- ½ whole red onion, very thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 tbsp ají rojo (red chili paste) or hot sauce
- 1 tsp sea salt
Instructions
- 1
Arrange fish slices on a chilled plate, slightly overlapping.
- 2
Pour lime juice over the fish until just covered—it will turn opaque as it cures, ~5 minutes.
- 3
Scatter red onion and cilantro over the fish.
- 4
Drizzle ají rojo in a thin line across the plate.
- 5
Sprinkle sea salt evenly over everything.
- 6
Serve immediately with extra lime wedges.
Tools you’ll need
- sharp knife (very sharp—sushi knife preferred)
- cutting board
- small bowl or dish for lime juice
- chilled plate
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