Peruvian Tiradito Explained

Directions

1. 1
   Make the tiradito sauce: In medium bowl whisk together aji paste, lime juice, lemon juice, orange juice, and oil. Drop in ginger slices and smashed garlic clove; set aside in the refrigerator to chill for 20 minutes, then remove and discard ginger slices and garlic clove. The sauce may be made up to 3 days ahead of time to this point. Store covered and refrigerated.When ready to serve: Thinly slice the fish on a slight bias against the grain. Make the slices as thin as you can manage, no more than -inch thick.
2. 2
   Lay the fish, barely overlapping, onto a chilled serving platter.
3. 3
   Pour enough tiradito sauce over the fish slices to thoroughly coat; you might not use all the sauce, use your judgment.
4. 4
   Let the platter sit no more than 15 minutes.
5. 5
   Garnish with corn kernels (if using) and chopped cilantro.
6. 6
   Serve immediately.