Recipe Archives->Mexican->Tiradito 10

Tiradito
 
600g of white fish (sea bass, flounder, grouper, sole, etc).
Juice of 15 key limes
1 aji limo seeded, deveined, and finely diced
4 tbsp aji amarillo paste
1 tbsp fresh ginger, chopped
1 tbsp freshly chopped cilantro
Salt and pepper

Make a dressing with the lime juice, aji limo, aji amarillo paste,
ginger, salt, and pepper. Set aside (preferably in the fridge).

Slice the fish into fine, sashimi-like pieces (stripes about 6cm
long, 2.5cm wide, and 1,5cm thick). Place in a cold serving dish,
the pieces on a single layer. Sprinkle with salt and pepper.

Cover with the dressing and serve immediately. As with ceviche,
tiradito can be garnished with sweet potatoes and boiled corn grains.

Printable version: tiradito10.txt.