Sea Bass Crudo with Peruvian Tiradito Sauce

Name: Sea Bass Crudo with Peruvian Tiradito Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams fresh aji amarillo; 1 Tbsp cilantro leaves, minced; 4 Tbsps clam juice; 118 milliliters cooked and salted choclo, hominy or corn kernels; 1 teaspoon garlic, peeled and minced; 1 Tbsp freshly squeezed lemon juice; 4 Tbsps freshly squeezed lime juice; 454 grams white sea bass fillet (u.s pacific wild caught); 6 servings soy sauce, as needed; 2 Tbsps vegetable oil

Sea Bass Crudo with Peruvian Tiradito Sauce is a gluten free, dairy free, and pescatarian main course. This recipe serves 6. One portion of this dish contains around 17g of protein, 7g of fat, and a total of 174 calories. If you have corn kernels, sea bass fillet, clam juice, and a few other ingredients on hand, you can make it. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Place aji amarillo in a saucepan with water and bring to a boil. Lower heat to a simmer and cook about 5 minutes. Change water and repeat procedure twice more.

Ingredients you will need

Aji Amarillo

Water

Equipment you will use

Sauce Pan

Remove the aji peppers from the water and let cool slightly. Slip the peels off the peppers, cut, seed, and de-vein them. Blend with the oil until you get a creamy paste. This makes more than you will need.Make the tiradito sauce: Bring a small saucepan of water to a boil, add the yellow bell pepper and boil 15 minutes.

Ingredients you will need

Yellow Pepper

Peppers

Sauce

Water

Cooking Oil

Equipment you will use

Sauce Pan

Drain and cool. Slip the skin off the pepper and place the pepper in a food processor. Process until very smooth.

Ingredients you will need

Pepper

Equipment you will use

Food Processor

Add the about 1 tablespoon aji amarillo puree (or more to increase spiciness), garlic, lemon juice, lime juice and clam juice and pulse just until combined.

Ingredients you will need

Aji Amarillo

Lemon Juice

Clam Juice

Lime Juice

Garlic

Pour the sauce onto a serving platter with a lip. Chill until ready to serve.Prepare sea bass: With a sharp knife, cut along either side of the dark bloodline that runs down the center lateral line of the fillet. Discard the dark flesh.Trim away the thinnest edges and the belly flap, making sure to include the fine pin bones that reside just to the center of the belly meat. Each fillet has now been turned into 2 relatively uniform blocks.

Ingredients you will need

Seabass

Sauce

Meat

Equipment you will use

Knife

Cut each block into ¼-inch slices or thinner slices, and arrange them top of the sauce on the chilled platter.Using a dropper place one or two drops of soy sauce onto each slice of fish.

Ingredients you will need

Soy Sauce

Sauce

Fish

Garnish with cilantro and .

Ingredients you will need

Cilantro

Equipment

Sauce Pan

Food Processor

Knife

Ingredients

Servings:

454grams

fresh aji amarillo 1Tbsp

cilantro leaves, minced 4Tbsps

clam juice 118milliliters

cooked and salted choclo, hominy or corn kernels 1teaspoon

garlic, peeled and minced 1Tbsp

freshly squeezed lemon juice 4Tbsps

freshly squeezed lime juice 454grams

white sea bass fillet (u.s pacific wild caught)6servings

soy sauce, as needed 2Tbsps

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Alsace Willm Pinot Gris Reserve. It has 4.4 out of 5 stars and a bottle costs about 16 dollars.