Serves 4
Tiradito is a fresh and delicate cross between sashimi and cebiche. It is tasty, full of protein, and very low in fat, making it a wonderful option for those trying to avoid fatty meals, or on a low-carb diet.
1 pound white fish fillet
Juice of 5 limes
¼ cup passion fruit juice (it can be frozen)
1 teaspoon ají amarillo paste
1 teaspoon diced ají limo (or 1 teaspoon ají limo paste)
1 garlic clove, grated
½ teaspoon ginger, grated
1 tablespoon olive oil
Salt and pepper
Lettuce leaves
1 sweet potato, cooked and cut in thick slices
¼ cup Peruvian giant corn kernels (or any white kernel)
1 tablespoon black sesame seeds
1. Thinly slice the fish fillet, wafer thin, like carpaccio. Put the slices on 4 cold plates and sprinkle with salt.
2. In a bowl, combine the lime juice, passion fruit juice, ají amarillo paste, diced chili pepper, garlic, ginger, olive oil, salt, and pepper. Pour this juice over the fish.
3. Garnish each plate with a lettuce leaf, and put two sweet potato slices and 1 tablespoon corn kernels on top. Sprinkle the fish with black sesame seeds.
4. Serve immediately.
To make passion fruit juice at home, cut the fruit in half and scoop the pulp into the vase of a blender. Process for 15 seconds on low speed and strain, discarding the black seeds.