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.
- Total time
- 15 min
- Servings
- 2
- Calories
- 245
- Protein
- 26g
elegantfreshperuvianfishsilkycrispydate-nightdinner
Ingredients
- 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
Instructions
- 1
Arrange fish slices on a cold plate, slightly overlapping. Season with a pinch of salt.
- 2
Heat oil in a small skillet over medium-high. Add shallots and cook until golden and crispy, ~3 minutes.
- 3
Whisk aji amarillo paste with lime juice and 1 tbsp water until smooth and pourable.
- 4
Pour sauce evenly over the fish. Scatter crispy shallots and cilantro on top.
- 5
Drizzle with 1 tbsp of the hot oil from the shallot pan. Serve immediately.
Tools you’ll need
- cold plate
- small skillet
- whisk
- slicing knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
