El chef peruano VIRGILIO MARTÍNEZ nos cocina un TIRADITO DE AJÍ AMARILLO

aji amarillo

🥗Healthier: aji panca

💰Cheaper: yellow bell pepper

Aji panca offers a similar flavor profile with less heat.

fresh fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is more affordable.

Cut the sea bass into thin slices, aiming for a thickness between carpaccio and sashimi.

Prepare a paste with aji amarillo and lime juice, adding salt to taste.

Pour the aji amarillo mixture over the sliced fish and let it marinate briefly.

Finely chop cilantro and sprinkle it over the marinated fish.

Thinly slice red onion and add it to the fish for added crunch.

Boil sweet potato until tender, then slice it into rounds.

Cook corn until tender, then cut it off the cob and mix it with the fish.

Drizzle olive oil over the fish mixture and toss gently to combine.

Season with minced garlic, black pepper, and chili flakes to taste.

Serve the tiradito on a bed of lettuce, garnished with slices of avocado and cucumber on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens