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
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Open the appInstructions
Step 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.
Step 2
Whisk ají amarillo paste with lime juice, 1 tbsp oil, and a pinch of salt until smooth. Taste and adjust seasoning.
Step 3
Slice fish against the grain into 1/4-inch-thick pieces. Arrange on a plate in slightly overlapping rows.
Step 4
Drizzle yellow chili sauce generously over fish. Scatter roasted sweet potato and choclo around the plate.
Step 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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