Tiradito

Method

Slice the fish thinly against the grain into approximately 3mm pieces and arrange overlapping on chilled serving plates. Combine lime juice, stock, aji amarillo paste, and minced fresh chilli in a bowl, whisking until smooth. Finely dice the red onion and soften briefly in a pinch of salt. Pour the lime marinade over the fish slices in a thin, even coating—the fish should be barely submerged, unlike ceviche. Drizzle with olive oil, season with sea salt and black pepper, and garnish with fresh coriander, the softened red onion, and thinly sliced ceviche onion. Serve immediately at room temperature, as tiradito should not sit long after plating.