Dive into the vibrant world of Peruvian cuisine with the exquisite "Tiradito Lujoso" by renowned chef Diego Oka! This stunning dish, featuring fresh sea bass and a zesty aji amarillo marinade, promises to tantalize your taste buds and impress your guests. With just 15 minutes of prep time, you can create a culinary masterpiece that brings the essence of Peru right to your dining table. Ready to elevate your cooking game and discover the secrets behind this luxurious dish? Let’s get started!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Peruvian
Serves: 4 servings
Ingredients
- 400g fresh fish (e.g., sea bass)
- 1 lime, juiced
- 1 red onion, thinly sliced
- 2 tbsp aji amarillo paste
- Fresh cilantro
- Salt to taste
Instructions
- Prepare the fish by carefully selecting a fresh, high-quality sea bass. Ensure the fish is extremely fresh and has been properly cleaned by a professional fishmonger.
- Using a sharp sashimi knife, slice the sea bass into thin, translucent pieces (approximately 1/8 inch thick). Aim for elegant, uniform cuts that showcase the fish's texture and freshness.
- Thinly slice the red onion using a mandoline or very sharp knife, creating delicate, almost transparent rings. Soak the sliced onions in cold water for 5 minutes to reduce their sharp intensity.
- In a small mixing bowl, combine fresh lime juice with aji amarillo paste. Whisk thoroughly to create a vibrant, spicy-tangy marinade.
- Arrange the fish slices carefully on a chilled serving plate, ensuring they do not overlap and maintain an artistic, spread-out presentation.
- Drizzle the aji amarillo and lime marinade evenly over the fish slices, allowing the citrus to slightly "cook" the fish through its acidic properties.
- Drain the red onion slices and delicately scatter them over the fish.
- Garnish with fresh cilantro leaves, chopping them just before serving to maintain maximum flavor and aroma.
- Season with a light sprinkle of high-quality sea salt to enhance the fish's natural flavors.
- Serve immediately, ensuring the dish is chilled and the fish remains in its pristine, raw-style presentation.
Tips
- Choose the Right Fish: The quality of your sea bass is crucial. Opt for the freshest fish available, preferably from a trusted fishmonger. Look for clear eyes and firm flesh to ensure top-notch quality.
- Master Your Cuts: Use a sharp sashimi knife to slice the fish into thin, translucent pieces. This not only enhances the presentation but also allows the marinade to penetrate the fish beautifully.
- Soak the Onions: To mellow the sharpness of the red onions, soak the thinly sliced rings in cold water for about 5 minutes. This step adds a subtle sweetness and crunch to the dish.
- Create a Balanced Marinade: When mixing the lime juice with aji amarillo paste, taste as you go. Adjust the levels of acidity and spice to suit your preference for a perfectly balanced flavor.
- Presentation Matters: Arrange the fish slices artfully on the plate, ensuring they don’t overlap. A beautiful presentation elevates the dining experience and showcases your culinary skills.
- Serve Chilled: For the best flavor and texture, serve the dish immediately after preparation while it's still chilled. This keeps the fish fresh and enhances the overall enjoyment of the meal.
- Garnish Wisely: Add fresh cilantro just before serving to maintain its vibrant flavor and aroma. A light sprinkle of high-quality sea salt at the end will enhance the natural flavors of the fish.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 3g
Protein: 20g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 50mg
