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Recipes  |
Striped Bass Tiradito with Aji Amarillo Salsa
1 pound of striped bass fillet, skin and bones removed Aji Amarillo Salsa 1 cup red and yellow bell peppers, finely chopped 1/2 cup green onions, finely chopped reserving 1 tablespoon for garnish 1/3 cup finely chopped red onion 1/4 cup chopped cilantro 1 clove finely chopped garlic 1 aji Amarillo chili or 1 rehydrated Aji Amarillo Chile, seeded and finely chopped Juice of 1 lime Sea Salt to taste Ground Black Pepper Medium Grind to taste Directions: 1. For the Salsa, combine all ingredients in medium non-reactive bowl 2. Season with salt and pepper 3. Let stand at least 2 hours 4. Slice the fish into thin stripes about 2 inches long, 3/4 inches wide 5. Arrange the slices in a single layer on a cold plate 6. Sprinkle with salt and pepper 7. Lightly sprinkle the salsa over the fish 8. Garnish with reserved green onions and serve |
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