TIRADITO
This sashimi platter -- red snapper topped with cilantro and a dot of ajipanca, a Peruvian chile paste -- traces its origins to northern Peru, where its creator, Chef Nobuyuki Matsuhisa, had a restaurant in Lima.
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- Combine the yuzu and lemon juice in a small bowl, and set aside.
- Slice fish as thinly as possible into twenty slices. Arrange slices in two rows of five on two plates. Season with salt; rub a little garlic onto each slice. Garnish each slice with one cilantro leaf and a dot of ajipanca.
- Drizzle 1 1/2 teaspoons yuzu mixture over each plate, and serve immediately.
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