Tiradito with Yellow Chili Sauce & Roasted Sides
Raw fish sliced thin and dressed in a bright ají amarillo sauce, served with roasted sweet potato, choclo, and crispy cancha. A fresh, vibrant Peruvian raw-fish dish that feels like dinner in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 38g
Ingredients
- ¾ lb sushi-grade white fish (halibut, sea bass, or flounder)
- 2 tbsp ají amarillo paste
- 1 whole lime (juiced)
- 1 medium sweet potato, cubed
- 1 cup choclo (large-kernel corn), fresh or frozen
- ½ cup cancha (crispy corn kernels)
- 3 tbsp olive oil
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Toss sweet potato and choclo with 1 tbsp oil, salt, and pepper. Spread on a sheet pan and roast at 400°F for 18–20 minutes until golden and tender.
- 2
Whisk ají amarillo paste with lime juice, 1 tbsp oil, and a pinch of salt until smooth. Taste and adjust seasoning.
- 3
Slice fish against the grain into 1/4-inch-thick pieces. Arrange on a plate in slightly overlapping rows.
- 4
Drizzle yellow chili sauce generously over fish. Scatter roasted sweet potato and choclo around the plate.
- 5
Top with cancha and fresh cilantro. Finish with a light drizzle of olive oil. Serve immediately.
Tools you’ll need
- sheet pan
- small bowl
- whisk
- sharp knife
- cutting board
- serving plate
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