Fish & seafood
Fish Tiradito with Yellow Chili
Thin fish slices bathed in a creamy yellow chili sauce.
Gluten-free
Ingredients
- 600 g white fish fillet, thinly sliced
- 8 Peruvian limes (juice)
- 3 yellow chilies (ají amarillo), deveined
- 1 garlic clove
- 1 piece kion (ginger)
- Cilantro
- Salt and pepper
- Vegetable oil, drizzled
Step-by-step
Using a different robot? Switch it here:
- Put the yellow chili, garlic, kion and a bit of cilantro in the mixing bowl; blend 1 min/speed 7.
- Add the lime juice, salt and pepper; mix 10 sec/speed 4 into a light cream.
- Arrange the fish slices on the plate (they are not cooked, only coated).
- Pour the yellow chili cream over them just before serving.
- Garnish with cilantro and serve very cold.
Tips
- Slice the fish sashimi-style, very thin.
- Serve right away so the fish doesn't over-cure.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
