It's extremely important that the seafood used for this Peruvian recipe is as fresh as possible, as it's a sashimi-style dish. Tiradito means to "throw" or to "place" which refers to the plating of this dish.
- 1 kg fresh kingfish fillet
- 500 g fresh scallops
- roasted sesame oil and baby coriander, to serve
- 500 g green prawns
- 200 ml lime juice
- 200 ml olive oil
- 50 ml aji amarillo (chilli) paste (see Note)
- salt, to season
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the dressing, cook the prawns in a large saucepan of salted boiling water for 5 minutes.
Drain and refresh in ice-cold water to prevent over-cooking.
Peel and devein the prawns and place in a blender. Add the lime juice and blend until smooth. With motor running, slowly add the olive oil. Add the aji amarillo paste, a little at a time, for heat and flavour to taste. Season to taste. Process until well combined and refrigerate
Slice the kingfish very thinly and place in the centre of a large platter. Cut the scallops in half horizontally (but not completely through), to butterfly and add to platter. Refrigerate until needed.
Just before serving, pour the dressing over the seafood. Drizzle with a little roasted sesame oil and scatter with baby coriander.
• Peruvian yellow chilli paste is available from specialty food stores.