Ingredients Jump to Instructions ↓

  1. Peruvian Tiradito of White Sea Bass with Soy Dipping Sauce

  2. Serves 12 as an appetizer

  3. 1 1/2 pounds white sea bass fillets

  4. 1 tablespoon coarse kosher salt

  5. 1/3 cup finely chopped celery with tops

  6. 1/3 cup finely chopped green olives

  7. 1/4 cup finely chopped red bell pepper

  8. 1/2 cup freshly squeezed orange juice

  9. 1/2 cup freshly squeezed lime juice

  10. 1 red rocoto or serrano chile

  11. 1 garlic clove

  12. 1-inch piece fresh ginger, peeled

  13. 1/4 cup soy sauce

  14. Orange and lime juices reserved from marinade With a sharp knife, cut along either side of the dark blood line

  15. that runs down the center lateral line of the fillet. Discard the

  16. dark flesh.

  17. Trim away the thinnest edges and the belly flap, making sure to

  18. include the fine pinbones that reside just to the center of the

  19. belly meat. Each fillet has now been turned into 2 relatively uniform

  20. blocks.

  21. Cut each block into 1/4-inch slices and arrange on a chilled platter.

  22. Sprinkle with the salt. Scatter the celery, green olives, and bell

  23. pepper over the fish. Mix the orange and lime juice together, and pour three fourths of it over the fish, reserving the rest, 1/4

  24. cup, for the dipping sauce. Refrigerate for at least 15 minutes or up to 1 hour.

  25. For the sauce: Using a mortar and pestle, pound the chile, garlic,

  26. and ginger into a paste. Stir in the soy sauce and the reserved

  27. orange and lime juices.

  28. Serve the tiradito with the dipping sauce alongside.

  29. Note: Other fish to try are fluke (summer flounder), sturgeon,

  30. striped bass, albacore, and Alaska or California halibut.


Send feedback