Tiradito: Sliced Sea Bass in Lime and Ají Amarillo with Corn
Inspired by techniques from NYT Cooking.
Thin slices of sea bass laid in a row and dressed moments before serving with a lime sauce tinted with ají amarillo, finished with corn, red onion and coriander.
Always check the labels of the products you use.
Method
- 1
Prepare the corn. Cook the cob in boiling water for 8-10 min, let it cool, then run a knife down the sides to free the kernels. Chill them until needed.
- 2
Blend the sauce. Whizz both citrus juices with the ají paste, garlic, fish stock and salt for about 20 s. Pass it through the fine sieve and chill; it should be thin, smooth and pale gold.
- 3
Slice the fish. Angle the knife slightly and draw it through the fillet in long single strokes to give 5 mm slices. Sawing back and forth tears the flesh, so let the length of the blade do the work.
- 4
Lay out the slices. Arrange them side by side down the chilled rectangular plate and sprinkle with the fish salt.
- 5
Dress at the last minute. Two or three minutes before serving, spoon the sauce evenly over the fish. The citrus only just turns the edges opaque, keeping the centres silky.
- 6
Garnish. Scatter the corn, onion slivers and coriander over the top and take it to the table immediately.
Storage
Serve tiradito as soon as it is dressed and discard leftovers. The strained sauce keeps 1 day covered in the fridge.
Why this label?
20.2 g protein for 140 kcal = 14.4 g per 100 kcal, so protein gives about 58% 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 fat: 1.8 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0.5 g saturated fat per 100 g, 4.5% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 2.2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 142 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
0.3 g per serving
0.6 % of the 50 g daily maximum · 1.2 % 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
- saucepan
- small blender or stick blender
- fine sieve
- very sharp long knife
- long rectangular serving plate
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 140 kcal |
| Protein | 20.2 g |
| Carbohydrate | 9.6 g |
| of which sugars | 3.1 g |
| of which free sugars | 0.3 g |
| Fat | 2.6 g |
| of which saturates | 0.7 g |
| Fibre | 1 g |
| Salt | 1.01 g |
Protein per 100 kcal
14.4 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
