Appetizer

Tiradito de Pez Espada con Crema de Ají Rojo y Crocante de Maíz

Name: Tiradito de Pez Espada con Crema de Ají Rojo y Crocante de Maíz
Prep time: 14 min
Cook time: 16 min
Total time: 30 min
Yield: 2 servings
Ingredients: 8 ounces sashimi-grade kingfish, skin removed, chilled; 2 red bell peppers, roasted; 1 ají rojo chili, roasted and deseeded; ¼ cup sour cream or crema Peruana; 2 tablespoons lime juice; 1 cup corn kernels; 3 jalapeños, deseeded; ⅓ cup neutral oil; 1 small shallot, thinly sliced; 2 garlic cloves; Salt and white pepper to taste; Fresh cilantro leaves for garnish

Silken raw kingfish, precisely sliced and fanned, is topped with a silky roasted red chili cream, scattered with crispy toasted corn kernels, and finished with a jalapeño oil and crispy fried shallots. This is restaurant-caliber cevichería technique—elegant, textured, and assertively flavored.

497calper serving 5gprotein 26gcarbs 44gfat 14min prep 16min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this