Tiradito de Pescado — Peruvian Ceviche Plate
Ultra-fresh sliced raw fish cured in bright ají amarillo citrus sauce, topped with creamy avocado, pickled red onion, and kumquat. A stunning Peruvian raw seafood plate ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 348
- Protein
- 28g
Ingredients
- 10 oz sushi-grade fish (flounder, sea bass, or halibut), sliced paper-thin
- 2 tbsp ají amarillo paste
- 4 tbsp fresh lime juice
- 1 whole ripe avocado
- ¼ whole red onion, very thinly sliced
- 3 whole kumquat, sliced into thin rounds
- 3 tbsp olive oil
- ½ tsp sea salt
Instructions
- 1
Whisk ají amarillo paste with lime juice until smooth, then stir in olive oil and salt.
- 2
Arrange sliced fish on a chilled plate in a single overlapping layer.
- 3
Pour ají amarillo sauce over the fish and let sit 2 minutes so flavors meld.
- 4
Slice avocado into thin wedges and arrange alongside the fish.
- 5
Top with red onion slices and kumquat rounds, scatter fresh cilantro if you have it.
- 6
Serve immediately on chilled plates with extra sauce spooned over.
Tools you’ll need
- chilled plate
- sharp knife
- small bowl
- whisk
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