Tiradito: Sliced Sea Bass in Lime and Ají Amarillo with Corn
By Joe
Source: Serious Eats — Daniel Gritzer, Peruvian Tiradito With Aji Amarillo and Lime.
A peruvian tiradito with aji amarillo and lime recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Cook. Cover chiles using water (they will float) plus bring to the boil if using frozen ají amarillo chiles: In a mid-sized pot. Boil for 10 minutes, mixing pot now and then to rotate peppers. Remove from heat and tip off the liquid. Leave till it is cold.
- 2
Finish. Using a sharp slicing knife, slice fish in thin slabs while that is happening. Arrange slices on plates and move to fridge. In a blender, mix lime juice using garlic plus ginger plus blend on high speed till garlic and ginger are fully processed. Move to a mid-sized mixing bowl.
- 3
Blend. Rinse blender jar. Take out plus discard seeds plus stems off chile peppers. Strip off as much of this chile skin as you can plus discard it. Move chile flesh to blender jar plus blend at high speed, adding only enough water in order to get things moving, till a smooth purée forms.
- 4
Mix. Mix 1/2 cup (120ml) ají amarillo paste in the lime juice till well mixed. (You can tip in less or extra chile paste to your taste, but hold in mind that in addition to heat plus flavor, it also gives the sauce viscosity. The sauce will be very thin.) add salt till it tastes right if you add too little. Reserve leftover ají amarillo paste for another use.
- 5
Mix (2). Mix in cilantro. Remove plates from fridge and spoon sauce on top of fish, gently coating it (reserve any leftover sauce for another use). Garnish plates with choclo and/or sweet potato if wanted. Eat at once.
Storage
Keep covered in the fridge and use within a few days.
Why this label?
10.6 g protein for 146 kcal = 7.3 g per 100 kcal, so protein gives about 29% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low saturated fat: 1.4 g saturated fat per 100 g, 6.2% of energy (limits ≤ 1.5 g and ≤ 10%)
- Source of fibre: 2.8 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 72 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.8 g per serving
1.6 % of the 50 g daily maximum · 3.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 146 kcal |
| Protein | 10.6 g |
| Carbohydrate | 11.3 g |
| of which sugars | 4.2 g |
| of which free sugars | 0.8 g |
| Fat | 7.3 g |
| of which saturates | 1 g |
| Fibre | 4.1 g |
| Salt | 2.86 g |
Protein per 100 kcal
7.3 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
