Peruvian Tiradita Marinated Fish Slices Recipe 445

Steps:

• Make the tiradito sauce: In medium bowl whisk together aji paste, lime juice, lemon juice, orange juice, and oil. Drop in ginger slices and smashed garlic clove; set aside in the refrigerator to chill for 20 minutes, then remove and discard ginger slices and garlic clove. The sauce may be made up to 3 days ahead of time to this point. Store covered and refrigerated. When ready to serve: Thinly slice the fish on a slight bias against the grain. Make the slices as thin as you can manage, no more than ¼-inch thick. Lay the fish, barely overlapping, onto a chilled serving platter. Pour enough tiradito sauce over the fish slices to thoroughly coat; you might not use all the sauce, use your judgment. Let the platter sit no more than 15 minutes. Garnish with corn kernels and chopped cilantro. Serve immediately.

Steps:

• Bring a small saucepan of water to a boil, add the yellow bell pepper and boil 15 minutes. Drain and cool. Slip the skin off the pepper and place the pepper in a food processor. Process until smooth. Add the aji Amarillo puree, garlic, lemon juice, 2 tablespoons of lime juice and stock and pulse just until combined. Set the sauce aside.
• Have 6 plates ready. Remove any small pin bones or scales from the fillets. Using a very sharp knife, slice them on a slight bias toward the narrow end and lay the slices on the plates. Sprinkle the fish lightly with salt and cover with the sauce. Place plastic wrap over the plates and refrigerate half an hour.
• Meanwhile, combine the onion, tomato, Serrano pepper, cilantro and remaining lime juice. Season to taste. When ready to serve, remove plastic wrap from the fish and top each serving with the tomato mixture.