Something I learned from Jacques Pépin is that patience is one of the most important things in cooking. Another thing I learned is to be proud of your heritage and food culture and to try to share it with the world. For Jacques that was French food and technique and for me that is Peruvian. So, I try to pass on what I have learned through the examples of many great chefs. The fish slices for tiradito are thinner than sashimi, but thicker than traditional ceviche.

Tiradito de Pescado (Peruvian Sashimi)

Category

Category name

Serves

2 to 4

Ingredients

  • 1 (4-6) ounce halibut, flounder or Dover sole filet
  • Flaky sea salt
  • Ground white pepper
  • ½ cup freshly squeezed lime juice
  • ½ celery stalk, sliced
  • 6 cilantro stems
  • 1-2 small spicy chilies, such as ají limó, sliced
  • ½ teaspoon pureed garlic
  • ¼ teaspoon pureed ginger
  • ¼ cup pureed mild yellow chilies, such as ají amarillo
  • ¼ cup corn kernels
  • Cilantro leaves

 

Method

  1. Trim and cut three-quarters of the halibut filet into thin slices. Put the slices in a bowl and sprinkle with a generous pinch of salt and a pinch of white pepper. Cut the fish trimmings into small pieces and save for the sauce.
  2. In a medium bowl, combine the lime juice, celery, half the sliced chili, pureed garlic, pureed ginger, and pureed mild chiles. Add the small halibut trimmings, a generous pinch of salt, and a pinch of white pepper, stir together and let rest for 5 minutes.
  3. Place the seasoned halibut slices on a plate and strain the sauce over them. Arrange the corn kernels around the plate and garnish with the chili slices, if using, and the cilantro leaves.