Tiradito* Recipe
aji amarillo, ponzu, avocado mousse, sesame, cilantro
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Ingredients
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Fish
Aji amarillo ponzu sauce
Avocado mousse
Garnish & Finish
Method
Fish
- 1
Prepare fish
Pat the sashimi-grade fish dry with paper towels. Using a very sharp knife, slice the fish into uniform, thin slices about 1/8" (3 mm) thick. Arrange slices in a single layer on a chilled serving plate, slightly overlapping if desired. Lightly sprinkle the fish with 1/2 tsp kosher salt and let rest in the refrigerator while you make the sauce and mousse (5–10 minutes).
Aji amarillo ponzu sauce
- 2
Make the ponzu
In a small bowl whisk together 1/4 cup fresh lime juice, 1/4 cup soy sauce, 1 tbsp rice vinegar and 1 tsp mirin. Add 1 tbsp aji amarillo paste, 1/2 tsp finely grated ginger, 1/4 tsp grated garlic, and 1 tsp neutral oil. Whisk until smooth and emulsified. Taste and adjust heat or salt — if too bright, add a tiny pinch of sugar or an extra dash of mirin; for more heat, add an extra 1/2 tsp aji paste. Chill briefly if not using immediately.
- 3
Finish and strain (optional)
For a silkier sauce, strain the ponzu through a fine-mesh sieve into a bowl to remove any fiber from the ginger or aji paste. Keep warm at room temperature or chilled depending on preference; let it come to cool but not icy before spooning over fish.
Avocado mousse
- 4
Blend mousse
Scoop the flesh from 1 ripe avocado into a small blender or food processor. Add 2 tbsp heavy cream (or full-fat coconut milk), 1 tsp fresh lime juice, 1/4 tsp salt and 1/2 tsp neutral oil. Purée until completely smooth and airy, about 30–45 seconds. Scrape down the sides and blend again if necessary. The mousse should be spoonable but hold a soft peak. Taste and adjust seasoning with a little more lime or salt if needed.
- 5
Transfer
Transfer the mousse to a small piping bag or a squeeze bottle for precise plating (or a bowl if you will dot/spoon it). Chill briefly (5 minutes) if it has warmed from blending.
Assembly & Garnish
- 6
Dress the fish
Spoon or gently drizzle the aji amarillo ponzu over the sliced fish, using about 3–4 tbsp of sauce for 1 lb fish (enough to lightly coat without pooling excessively). Leave some sauce aside to dot the plate if desired.
- 7
Add avocado mousse
Pipe or dot small quenelles (pea to walnut sized) of avocado mousse across the plate between fish slices. Aim for 8–12 small dollops, depending on plate size and portioning.
- 8
Garnish
Sprinkle 1 tsp toasted sesame seeds over the fish and mousse. Scatter the cilantro leaves and microgreens evenly across the plate. Add the thinly sliced red onion or cancha for crunch if using. Use the extra 1/2 tsp aji amarillo paste as tiny colorful dots on the plate for visual contrast if desired. Finish with a light crack of fresh black pepper if you like.
- 9
Serve
Serve immediately while fish is chilled and mousse is cool. Provide small forks or chopsticks. Leftovers (if any) should be consumed within 24 hours and kept refrigerated.
