Nikkei Tiradito
A delicate fusion of Japanese sashimi techniques and Peruvian flavors featuring raw white fish in a zesty citrus-soy sauce.
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Ingredients
- 1 lb Fresh Sashimi-grade Sea Bass or Flounder
- 1/2 cup Lime juice
- 2 tbsp Soy sauce (Shoyu)
- 1 tbsp Aji Amarillo paste
- 1 tsp Fresh ginger, grated
- 1 piece Garlic clove, minced
- 1 tsp Sesame oil
- 1/4 cup Red onion, thinly sliced into feathers
- 2 tbsp Fresh cilantro leaves(optional)
- 1 tsp Toasted sesame seeds
- 1/2 tsp Sriracha or Rocoto paste(optional)
Instructions
- 1
Place the fish in the freezer for 10 minutes to firm up, making it easier to slice thinly.
- 2
Using a very sharp knife, slice the fish against the grain into thin rectangles (sashimi style), about 1/8 inch thick.
- 3
In a small glass bowl, whisk together the lime juice, soy sauce, aji amarillo paste, grated ginger, minced garlic, and sesame oil.
- 4
Arrange the fish slices in a single layer on a chilled serving platter, ensuring they do not overlap significantly.
- 5
Pour the citrus-soy dressing evenly over the fish slices just before serving to prevent the acid from 'cooking' the fish too much.
- 6
Garnish the platter with the thinly sliced red onions and fresh cilantro leaves.
- 7
Sprinkle toasted sesame seeds over the top for texture.
- 8
Serve immediately while chilled, ideally with a side of sweet potato or toasted corn (chulpe).
Nutrition per Serving
185
Calories
24g
Protein
6g
Carbs
7g
Fat
1g
Fiber
2g
Sugar
680mg
Sodium
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