Peruvian Tiradito-Inspired Citrus Trout

Ingredients

• 10 oz sushi-grade trout or salmon, skinned
• 1 lb sweet potato
• 3/4 cup fresh lime juice, plus 1 lime cut into wedges
• 2 tbsp aji amarillo paste
• 1 garlic clove, grated
• 1 tsp freshly grated ginger
• 1/2 red onion, very thinly sliced
• 1 red chili, thinly sliced
• 2 tbsp chopped cilantro
• 1 tsp fine salt, plus more to taste
• Black pepper

Steps

1. Boil the sweet potato whole in salted water for 25 to 30 minutes, until tender, then cool, peel, and cut into thick rounds. Chill them.
2. Soak the sliced red onion in iced water for 10 minutes to take out its raw bite, then drain and pat completely dry.
3. Keep the fish refrigerated until the last moment. With a very sharp knife, slice it against the grain into thin, wide slices about 1/8 inch thick, laying them flat on chilled plates as you go.
4. Tiradito is sliced like sashimi, not cubed like ceviche, so the slices should be broad and thin enough to see the plate through.
5. Whisk the lime juice, aji amarillo paste, garlic, ginger, salt, and black pepper into a smooth sauce, then chill it.
6. Taste the sauce on its own; it should be fiercely sour and salty, since it dresses the fish for only a moment.
7. Spoon the cold sauce over the sliced fish just before serving. Unlike ceviche, tiradito is dressed at the last second and eaten within a minute, while the fish is barely touched by the acid.
8. Scatter the onion, chili, and cilantro over, arrange the sweet potato alongside, and serve immediately. Use sushi-grade fish, keep it cold throughout, and eat it the same day.

Allergen note: Contains raw fish. Use sushi-grade fish and keep it chilled.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.