Nikkei Tiradito

Ingredients

• 1 lb Fresh Sashimi-grade Sea Bass or Flounder
• 0.5 cup Lime juice
• 2 tbsp Soy sauce (Shoyu)
• 1 tbsp Aji Amarillo paste
• 1 tsp Fresh ginger, grated
• 1 piece Garlic clove, minced
• 1 tsp Sesame oil
• 0.25 cup Red onion, thinly sliced into feathers
• 2 tbsp Fresh cilantro leaves(optional)
• 1 tsp Toasted sesame seeds
• 0.5 tsp Sriracha or Rocoto paste(optional)

Instructions

1. 1

   Place the fish in the freezer for 10 minutes to firm up, making it easier to slice thinly.

2. 2

   Using a very sharp knife, slice the fish against the grain into thin rectangles (sashimi style), about 1/8 inch thick.

3. 3

   In a small glass bowl, whisk together the lime juice, soy sauce, aji amarillo paste, grated ginger, minced garlic, and sesame oil.

4. 4

   Arrange the fish slices in a single layer on a chilled serving platter, ensuring they do not overlap significantly.

5. 5

   Pour the citrus-soy dressing evenly over the fish slices just before serving to prevent the acid from 'cooking' the fish too much.

6. 6

   Garnish the platter with the thinly sliced red onions and fresh cilantro leaves.

7. 7

   Sprinkle toasted sesame seeds over the top for texture.

8. 8

   Serve immediately while chilled, ideally with a side of sweet potato or toasted corn (chulpe).