Kingfish tiradito with causa
Tiradito is a Peruvian dish, popularised by Japanese chefs such as Nobu Matsuhisa when he began his career in a Lima restaurant. Fish is sliced thinly carpaccio-style and sauced with chilli, lime, herbs and spices. Unlike other South American ceviche-style dishes, onion is not used as an ingredient. Causa are spicy mashed potato balls or cakes, usually layered with seafood and avocado and served as a starter.
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Kingfish tiradito with causa
Serves
4
| Tiradito |
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500 gm
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sashimi-grade kingfish, thinly sliced
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2 tbsp
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aji Amarillo paste (see note)
|
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1 tbsp
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lime juice
|
| Causa |
|
400 gm
|
royal blue potatoes (see note)
|
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2½ tbsp
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aji Amarillo paste (see note)
|
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60 ml (¼ cup)
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olive oil
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2
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limes, juice only
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|
1
|
For causa, peel potatoes and boil in salted water until tender, then, while still warm, mash potatoes in a large bowl, add aji Amarillo, olive oil, lime juice, season to taste with sea salt and combine until smooth. Cool, cover with plastic wrap and refrigerate until required. When ready to serve, use the palms of your hands to form tablespoons of mixture into small balls.
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2
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Arrange kingfish on a platter and refrigerate until ready to use. Combine aji amarillo paste and lime juice in a small bowl, season to taste and mix well. Drizzle marinade over kingfish and serve with causa.
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Note Aji Amarillo is a yellow-orange Peruvian chilli with a fruity flavour, available as a purée from
www.bgtrading.com.au. Royal blue potatoes are purple-skinned and excellent for mashing. They’re available from Fratelli Fresh and select greengrocers. If unavailable substitute with a good mashing potato.
RECIPE Andy Harris
PHOTOGRAPHY Con Poulos
STYLING Andy Harris
DRINK SUGGESTION Max Allen