Peruvian Tiradito with Lime & Ají
Delicate raw fish ceviche-style dish with a silky leche de tigre broth and bright lime-ají marinade. Ready in minutes—pure Peruvian seafood elegance.
- Total time
- 15 min
- Servings
- 2
- Calories
- 142
- Protein
- 24g
Ingredients
- ½ pound sashimi-grade fish (sea bass, flounder, or yellowtail), skin removed
- 3 whole fresh limes, divided
- 2 tablespoons yellow ají peppers (or ají amarillo paste), chopped
- ½ cup fish stock or cold water
- ½ teaspoon kosher salt
- 2 tablespoons fresh cilantro, thinly sliced
Instructions
- 1
Place the fish on a cutting board. Using a sharp knife, slice the fish against the grain into 1/8-inch-thick slices—thin enough to see through slightly. Lay each slice flat on a chilled serving plate.
- 2
Juice 2 limes into a small bowl, measuring out 0.25 cup of juice. Add the chopped ají peppers, 0.5 cup fish stock, and 0.5 teaspoon salt; stir until uniform.
- 3
Cut the third lime in half. Using a microplane or fine grater, zest both halves directly over a small bowl, capturing all the yellow outer skin.
- 4
Pour the lime-ají broth evenly over the fish slices, coating each piece and pooling around them on the plate—do not stir or move the fish.
- 5
Scatter the lime zest and fresh cilantro over the top in a thin, even layer. Let the dish rest on the counter for 2 minutes before serving.
Tools you’ll need
- cutting board
- sharp chef's knife
- chilled serving plate
- small bowl
- spoon
- microplane or fine grater
- small bowl for zest
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