There are many Japanese people living in Peru. We know the Peruvian ceviche well, where fish is marinated before serving, but tiradito sees the fish prepared in a sashimi style where it is served with the marinade poured over.
- Yield: to 5 Servings
- Total Time: 30 Minutes
- juice of 4 limes
- 300 ml/10 fl oz/1¼ cups yuzu juice
- 3 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tbsp mayonnaise
- 1 tbsp amarillo paste (you can use a more intense chilli paste if you prefer but reduce the amount by half)
- 350 g/12 oz sole fillets
- 2 tbsp sesame oil
- 2 tbsp extra virgin olive oil
- 3 sprigs of basil, leaves pulled from the stalks
- 2 spring onions (scallions), trimmed and finely sliced
- 1 chilli (chile), deseeded and thinly sliced
- ½ tbsp finely chopped fresh chives
How to Make It
- To make the marinade, reserve a little of the lime juice and whisk the rest of the ingredients together and set aside.
- To make the sauce, stir together the mayonnaise, amarillo paste and the reserved lime juice.
- Cut the fish diagonally into very thin slices, about 3–4 mm/⅛–¼ inch thick, holding the fish steady with your other hand as you cut.
- Arrange the slices of fish side by side on a platter or serving dish and pour over the marinade. Leave for 3–4 minutes for the flavours to develop, before drizzling over the sesame oil and olive oil. Top the fish with the amarillo mayonnaise and serve garnished with the basil leaves, sliced spring onions (scallions), chilli (chile) slices and chives.