Tiradito: Seared Fish with Aji Amarillo

Silky raw fish kissed with heat, drowned in a bright yellow chili sauce and topped with crispy shallots. Peruvian elegance in under 15 minutes.

elegantfreshperuvianfishsilkycrispydate-nightdinner

Ingredients

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10 oz sushi-grade fish (sea bass, flounder, or halibut), sliced 1/4-inch thick
3 tbsp aji amarillo paste
2 tbsp fresh lime juice
2 tbsp shallots, thinly sliced
2 tbsp neutral oil
2 tbsp fresh cilantro, roughly chopped

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Step 1
Arrange fish slices on a cold plate, slightly overlapping. Season with a pinch of salt.
Step 2
Heat oil in a small skillet over medium-high. Add shallots and cook until golden and crispy, ~3 minutes.
Step 3
Whisk aji amarillo paste with lime juice and 1 tbsp water until smooth and pourable.
Step 4
Pour sauce evenly over the fish. Scatter crispy shallots and cilantro on top.
Step 5
Drizzle with 1 tbsp of the hot oil from the shallot pan. Serve immediately.

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