Peruvian Sole Tiradito with Creamy Yellow Chili Sauce

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Tiradito is Peru's elegant answer to sashimi – paper-thin slices of pristine raw sole draped in a silky, mildly spicy aji amarillo cream. Unlike its cousin ceviche, the fish is barely kissed by citrus, letting its delicate flavor shine beneath the vibrant golden sauce. Served with sweet potato and choclo corn, it captures the bright soul of coastal Lima in a single plate.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 11 gFat
• 2 gSaturated Fat
• 24 gCarbs
• 4 gFiber
• 7 gSugar
• 23 gProtein
• 380 mgSodium
• 720 mgPotassium
• 70 mgCalcium
• 2 mgIron
• 28 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the Fish

• 1 lb (450 g) sushi-grade sole fillets, skin removed
• 1 small red onion, sliced paper-thin on a mandoline
• 2 tablespoons fresh lime juice
• 1 cup ice water, for soaking the onions

For the Aji Amarillo Cream Sauce

• 3 tablespoons aji amarillo paste
• 2 tablespoons mayonnaise or evaporated milk
• 1 small garlic clove, grated
• 2 tablespoons vegetable oil
• 1 tablespoon lime juice
• 1/2 teaspoon kosher salt
• Freshly ground black pepper to taste

For Serving

• 1 small red chili or rocoto, thinly sliced
• Fresh cilantro leaves
• 1 small sweet potato, boiled and sliced
• 1/2 cup boiled Peruvian corn (choclo) or hominy
• Lime wedges

Directions

1. Place the sliced red onion in a bowl, cover with ice water, and soak for 10 minutes to mellow its sharpness; drain well and pat dry.
2. Make the aji amarillo cream: in a blender combine the aji amarillo paste, mayonnaise, garlic, oil, lime juice, salt, and pepper. Blend until completely smooth, adding a splash of water if too thick.
3. Wrap the sole fillets in plastic wrap and chill in the freezer for 10 to 15 minutes to firm up, which makes slicing easier.
4. Using a long sharp knife, slice the chilled sole against the grain into thin, even pieces about 1/8-inch thick, similar to sashimi.
5. Arrange the sole slices in a single overlapping layer across chilled plates. Scatter the drained onions over the fish and drizzle with the 2 tablespoons of lime juice.
6. Spoon the aji amarillo cream generously over the fish, letting it pool slightly across the plate.
7. Garnish with sliced chili and cilantro leaves. Serve immediately with the sweet potato slices, corn, and lime wedges alongside.
8. Eat within minutes of plating for the best texture – the fish should remain silky and cool, not 'cooked' by the citrus.

Cook’s Notes

• Always use sushi-grade fish from a trusted fishmonger; tiradito is served raw and freshness is non-negotiable.
• Chill the serving plates in the freezer for 10 minutes before plating to keep the fish extra cold and silky.
• Aji amarillo paste can be quite salty – taste the sauce before adding any extra salt.
• Do not marinate the fish like ceviche; tiradito is meant to be eaten almost immediately so the texture stays tender.
• If you cannot find sole, substitute any very fresh, skinless white fish such as fluke, halibut, or sea bass.

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