Tiradito

Instructions

1. Check the fish is very fresh, then fillet it, remove the bones and keep it chilled in the fridge.
2. Slice the fish into thin diagonal slices of 3 mm, as for sashimi, then arrange them on a cold plate.
3. Make the leche de tigre by mixing the lime juice, aji amarillo paste, grated ginger, salt and pepper.
4. Finely slice the red onion and rinse it under cold water to remove its sharpness.
5. Spoon the leche de tigre over the fish slices just before serving, so they stay firm.
6. Garnish with the onion, chopped coriander and a drizzle of sesame oil.
7. Serve immediately, with grilled corn and sweet potato if you have some.