- Peruvian Tiradito of White Sea Bass with Soy Dipping Sauce
Serves 12 as an appetizer
1 1/2 pounds white sea bass fillets
1 tablespoon coarse kosher salt
1/3 cup finely chopped celery with tops
1/3 cup finely chopped green olives
1/4 cup finely chopped red bell pepper
1/2 cup freshly squeezed orange juice
1/2 cup freshly squeezed lime juice
1 red rocoto or serrano chile
1 garlic clove
1-inch piece fresh ginger, peeled
1/4 cup soy sauce
Orange and lime juices reserved from marinade With a sharp knife, cut along either side of the dark blood line
that runs down the center lateral line of the fillet. Discard the
dark flesh.
Trim away the thinnest edges and the belly flap, making sure to
include the fine pinbones that reside just to the center of the
belly meat. Each fillet has now been turned into 2 relatively uniform
blocks.
Cut each block into 1/4-inch slices and arrange on a chilled platter.
Sprinkle with the salt. Scatter the celery, green olives, and bell
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
cup, for the dipping sauce. Refrigerate for at least 15 minutes or up to 1 hour.
For the sauce: Using a mortar and pestle, pound the chile, garlic,
and ginger into a paste. Stir in the soy sauce and the reserved
orange and lime juices.
Serve the tiradito with the dipping sauce alongside.
Note: Other fish to try are fluke (summer flounder), sturgeon,
striped bass, albacore, and Alaska or California halibut.
