Hamachi Tiradito with Aji Amarillo Leche De Tigre

Nothing like tiradito on a hot day while enjoying a good rose, good music and a rooftop restaurant with an expansive view of the beach. Watr at The Hotel 1 on South Beach in Miami is a fantastic choice for ambience. The atmosphere is modern and serene, the music relaxing and the food is fresh and farm to table. Offering classics like organic green salads with a variety of protein choices, sprouts, nuts and a local key lime dressing as well as Vegan choices and offerings with an international flair like Shrimp Anticuchos which is a Peruvian dish served with Sherry Honey Brussel Sprouts. You must also try their Crispy Brussel Sprouts with Smoked Cancha, Sweety Drop Peppers and a Sherry Glaze. This is the chef Ross Jansen’s famous, secret dish.

How lucky I feel to have scored and to be able to share Chef Jansen’s famed Aji Tiradito recipe. This Peruvian dish originates from the crossing of the Japanese cultures and the latin culture of Peru. Making it ever so tasty.

Prep Time: 20 minutes

Ingredients:

For the Aji Amarillo Leche de Tigre

¼ cup diced celery, rinsed well and free of leaves

2 oz diced white onion

½ Serrano pepper diced, remove seeds before dicing

¼ ginger root, peeled and grated

1 cup fresh lime juice

Ingredients For Plating:

Aji Amarillo paste from a jar, To taste (This can be spicy)

Hamachi, sliced sashimi style, 5 slices per person

1 Asian pear, julienned, 3 pieces per roll

1 Granny Smith apple, julienned, 3 pieces per roll

1 Jalapeno, de-seeded and sliced thin into rounds

3 small Baby bell Peppers, sliced thinly as in julienned, 2 per roll

Micro Red Shiso, 1 small box

Micro Cilantro, 1 small box

Volcanic Rock salt to top, to taste

Directions:

First make your Leche de Tigre. This is Spanish for Tiger’s milk and is a Peruvian concoction. Add all of the ingredients, with the exception of the salt to a blender. Blend until smooth. Start with a small amount of Aji Amarillo paste, then add in more to your liking. Season with salt to taste

Slice the Hamachi thinly. I find that to place your fish first into the freezer for just 15 minutes makes it easier to slice thin and consistent.

Julienne your apple, your pear and your peppers into small matchsticks.

Lay your thinly sliced Hamachi on the cutting board, place the julienne pears, baby peppers and Granny Smith apples in the middle of each Hamachi and roll it up.

Place the Hamachi rolls on the plate and top with a drizzle of Leche de Tigre.

Top each roll with one slice of jalapeño, rock salt, micro greens.

Enjoy! This should be eaten right away as the lime juice will continue to cook the fish and it will not be as intended after a short while. If you want to prepare in advance, you can start in the morning and just roll up all of the ingredients into your fish to have it ready, just wait to drizzle the ahi amarillo sauce on it right before serving.