Classic Tiradito: Sliced Sea Bass in Lime and Ají Amarillo with Corn
Inspired by techniques from NYT Cooking.
Thin slices of sea bass laid in a row and dressed moments before serving with a lime sauce tinted with ají amarillo, finished with corn, red onion and coriander.
Always check the labels of the products you use.
Method
- 1
Prepare the corn. Cook the cob in boiling water for 8-10 min, let it cool, then run a knife down the sides to free the kernels. Chill them until needed.
- 2
Blend the sauce. Whizz both citrus juices with the ají paste, garlic, fish stock and salt for about 20 s. Pass it through the fine sieve and chill; it should be thin, smooth and pale gold.
- 3
Slice the fish. Angle the knife slightly and draw it through the fillet in long single strokes to give 5 mm slices. Sawing back and forth tears the flesh, so let the length of the blade do the work.
- 4
Lay out the slices. Arrange them side by side down the chilled rectangular plate and sprinkle with the fish salt.
- 5
Dress at the last minute. Two or three minutes before serving, spoon the sauce evenly over the fish. The citrus only just turns the edges opaque, keeping the centres silky.
- 6
Garnish. Scatter the corn, onion slivers and coriander over the top and take it to the table immediately.
Storage
Serve tiradito as soon as it is dressed and discard leftovers. The strained sauce keeps 1 day covered in the fridge. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why it's healthy
20.2 g protein for 140 kcal = 14.4 g per 100 kcal. Our High Protein label needs at least 10 g per 100 kcal. How we decide
Equipment
- saucepan
- small blender or stick blender
- fine sieve
- very sharp long knife
- long rectangular serving plate
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 140 kcal |
| Protein | 20.2 g |
| Carbohydrate | 9.6 g |
| of which sugars | 3.1 g |
| of which free sugars | 0.3 g |
| Fat | 2.6 g |
| of which saturates | 0.7 g |
| Fibre | 1 g |
| Salt | 1.01 g |
Protein per 100 kcal
14.4 g meets the High Protein rule (≥ 10 g)
Calculated from USDA FoodData Central ingredient values
