Tiradito Peruano with Aji Amarillo

This Tiradito Peruano Recipe with Aji Amarillo is going to take you step as you make a delicious Peruvian dish.

What is Tiradito Peruano with Aji Amarillo?

Tiradito is Peru’s version of sashimi. It is fresh fish, cut in thin strips and submerged in a spicy and citrusy sauce. As you can see, the process is very similar to how you would make ceviche.  

Typically Tiradito Peruano is made with fish such as corvina. However this recipe will work well with other fish. If you love tuna or salmon, you could substitute them in, and they would pair well with the aji Amarillo sauce. 

Aji Amarillo Sauce is made from the Peruvian yellow chili pepper. This spice is commonly used in Peru in food, particularly with ceviche. While it is technically a hot pepper, the aji amarillo sauce has a fruity taste. It’s such a great ingredient, with vivid yellow-orange colors and a fruity spicy flavor. It is such a good burst of color and heat to any dish

Ideally Tiradito is served with corn and sweet potato to contrast the acidic flavors of the sauce. Therefore, we definitely recommend roasting a few sweet potatoes and serving it along with some popcorn. Depending on your menu you can serve it as an appetizer or a light entrée along with one of our other Peruvian favorites, Arroz Chaufa.  

If you like this recipe you should also try our other Ceviche Recipes

Tiradito Peruano with Aji Amarillo

Recipe by Abuelas Cuban CounterCourse: Appetizers

Servings

6

servings

Prep time

5

minutes

Cooking time

30

minutes

Ingredients

• 16 ounces of fresh corvina or any type of thick fish that doesn’t fall apart when you cut it 

• 2 -3 tablespoons of aji Amarillo (yellow hot pepper paste)

• 2 tablespoons of fresh cilantro

• Juice of 2 limes

• 2 tablespoons of freshly squeezed orange juice

• 1 to 2 tablespoons of freshly squeezed orange juice 

• 1 shallot or ¼ piece of a red onion, very thinly sliced 

• Salt 

• Garnish: more cilantro leaves, choclo (large peruvian corn such as hominy) and pre-cooked sweet potato. 

Directions

• Rinse the fish with cold water. Set the fish on top of a cutting board and salt generously on both sides. Run the fish again under cold running water and remove all the salt. Cut about 2 oz of fish and set aside. 
• Slice the fish into thin pieces. They should be as thin as possible but try to keep them uniformed. Set aside in the refrigerator.
• In a high speed blender or Ninja, combine the aji Amarillo paste, juices, cilantro and 3 thin slices of the fish. (The fish helps the sauce become thicker and gives it a great flavor)
  Blend the sauce until it is completely blended. Scrape the sides of the bowl. Check for seasoning. Add salt and pepper. Blend. Check the seasoning again.
• Pour the sauce over the fish. Set aside in the fridge for 15 minutes so the sauce penetrates through the fish. Garnish with more cilantro and serve with a piece of sweet potato and choclo.