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Kingfish tiradito with causa

Australian Gourmet Traveller summer seafood recipe for kingfish tiradito with causa

By Andy Harris
  • Serves 4
Kingfish tiradito with causa
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.

Ingredients

Tiradito
  • 500 gm sashimi-grade kingfish, thinly sliced
  • 2 tbsp aji Amarillo paste (see note)
  • 1 tbsp lime juice
Causa
  • 400 gm royal blue potatoes (see note)
  • 2½ tbsp aji Amarillo paste (see note)
  • 60 ml olive oil (¼ cup)
  • 2 limes, juice only

Method

Main
  • 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.
  • 2
    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.

Notes

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.
Drink Suggestion: Sake. Drink suggestion by Max Allen

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  • Author: Andy Harris