Best Peruvian Black Sea Bass Tiradito Recipes

PERUVIAN BLACK SEA BASS TIRADITO

Peruvian Black Sea Bass Tiradito image

Provided by Molly O'Neill

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 yellow bell pepper, seeds and stem removed, quartered
1 tablespoon aji Amarillo puree (see note)
1 tablespoon minced garlic
1 tablespoon freshly squeezed lemon juice
4 tablespoons freshly squeezed lime juice
5 tablespoons Aromatic Fish Stock (see recipe)
1 whole black sea bass, about 2 pounds, scaled and filleted, bones reserved for aromatic fish stock
Kosher salt to taste
1/2 red onion, peeled and diced
1 tomato, peeled, seeds removed, finely diced
1 Serrano pepper (or 1 or more jalapeno peppers to taste), seeds and stem removed, finely diced
1 tablespoon finely chopped cilantro

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.

Nutrition Facts : @context http, Calories 49, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 1 gram, Fiber 1 gram, Protein 6 grams, SaturatedFat 0 grams, Sodium 270 milligrams, Sugar 1 gram

PERUVIAN TIRADITA (MARINATED FISH SLICES) RECIPE - (4.4/5)

Peruvian Tiradita (Marinated Fish Slices) Recipe - (4.4/5) image

Provided by SippitySup

Number Of Ingredients 10

Ingredients

1 tablespoon yellow aji pepper paste (or more to taste, see note)
1/2 cup freshly squeezed lime juice
2 tablespoon freshly squeezed lemon juice
2 tablespoon freshly squeezed orange juice
1 tablespoon mild flavored oil
3 thin slices fresh ginger
clove garlic (peeled and lightly smashed)
1 pound very fresh white fish (such as sea bass, mahi mahi, or flounder)
1/4 cup fresh raw corn kernels (or cooked Peruvian choclo if you can find it)
2 teaspoon chopped fresh cilantro (or to taste)

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.