Tiradito

Ingredients

• 300 g Sea Bass Fillet
• 4 pcs Lime
• 2 tbsp Aji Amarillo Paste
• 1 pcs Garlic
• 10 g Ginger
• 1 pcs Red Onion
• 10 g Cilantro
• 1 pcs Sweet Potato
• 40 g Cancha Corn
• 2 tsp Kosher Salt
• 0.25 tsp Black Pepper
• 4 pcs Ice Cube

Method

1. Place {sweet_potato} in a small saucepan, cover with water, add {kosher_salt}, and boil over medium heat until tender enough to pierce easily with a knife but not falling apart. Drain and let it cool just until easy to handle.
2. Thinly slice {red_onion}, chop {cilantro}, and keep them separate so the garnish stays crisp and bright for finishing.
3. Blend {lime}, {aji_amarillo_paste}, {garlic}, {ginger}, {kosher_salt}, {black_pepper}, and {ice_cube} until very cold, smooth, and vividly fragrant. Taste and adjust with more {kosher_salt} if needed so the acidity stays sharp but balanced.
4. Pat {sea_bass_fillet} very dry, then slice it thinly against the grain into even pieces for a silky texture and clean presentation.
5. Arrange {sea_bass_fillet} on chilled plates, season lightly with {kosher_salt}, then spoon over {lime} mixture from the leche de tigre so the fish is just coated and starts to turn opaque at the edges without overcuring.
6. Slice the cooked {sweet_potato}, then finish the tiradito with {red_onion}, {cilantro}, and {cancha_corn}. Serve immediately while the fish is cold, the corn stays crisp, and the lime aroma is vivid.