Recipe: Ricardo Zarate’s Sea Bass Tiradito

SEA BASS TIRADITO

Courtesy of Chef Ricardo Zarate

(Makes 4 Servings)

Aji Amarillo Paste:

• 1 lb aji amarillo

Deseed and devein the aji amarillo
Blanch three times in boiling water and an ice water bath, respectively
Scoop out the softened flesh to create the paste and set aside

Aji Amarillo Sauce:

• 2    oz aji amarillo paste
• 2    oz lime juice
• 2    oz olive oil

Whisk all ingredients in a bowl and set aside

Sea Bass Tiradito

• 20 oz Sushi-grade sea bass filet (cleaned)
• 1 lb red yam 
• 4 Tbl sugar 
• ½ oz cinnamon stick
• 1   ea red yam finely sliced lengthwise 
• 1   tsp ginger paste*
• 1   tsp garlic paste*
• 1   Tbs sesame oil
• 2   Tbs soy sauce
• ½  tsp. cilantro (julienned)

* To create the ginger and garlic paste, peel the ingredients and then grate them with a microplane to yield the desired amounts

METHOD

Slice sea bass filet into 20 sashimi slices to yield thin 1 oz slices approximately 1” x 2”
Boil red yam until cooked with sugar & cinnamon water in one liter of water
Pass cooked yam through a food mill to form a puree
Slice red yam very thin lengthwise and deep fry it
On a plate, horizontally lay 5 slices of sea bass evenly spaced
Rub the sashimi slices with a touch of ginger and garlic pastes
Blowtorch the slices of sea bass until surface is seared
Drizzle sea bass with sesame oil, aji amarillo sauce, and soy sauce (one at a time, in this order) and top with cilantro
Place yam puree on the center of the plate and garnish it with 3 pieces of red yam crisps

NOTES:

• Blowtorch: if a blowtorch is not available, heat equal parts of sesame oil with olive oil until it begins to smoke and pour it over the sea bass to sear the surface.
• Red yam is available in most grocery stores; if not found, any sweet potato can be substituted
• Aji amarillo is available in South American grocery stores and online. See below where to find it in LA: