Chili Pepper Madness · by Mike Hultquist
Peruvian Tiradito Recipe
NUTRITION · PER SERVING10M COOK
CAL 12%·PRO 35%
CARBS 23G40% OF CAL
3G FIBER0G ADDED5G INTRINSIC15G OTHER5G TOTAL SUGAR
FAT 9G34% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thinly sliced raw sashimi-grade fish served with a spicy, aromatic aji amarillo sauce made with chili paste, ginger, and lime. A fresh, elegant Peruvian ceviche-style appetizer.
starterperuvianfish⚙️ food processordairy freegluten free
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Nutrition & ingredients
Ingredients
serves 2- 2 tablespoons aji amarillo chili paste (or use 2-3 fresh aji Amarillo chilies, seeded and minced)
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- 1/2 teaspoon grated ginger
- 1/2 teaspoon grated garlic
- Salt to taste (I use ¼ teaspoon)
- 8 ounces sashimi grade fish (I used yellowtail – see Recipe Notes for options)
- Sliced aji amarillo chilies (boiled corn, fresh chopped cilantro.)
At a glance
PER SERVING · TIME 10M
CAL 12%·PRO 35%
CARBS 23G40% OF CAL
3G FIBER0G ADDED5G INTRINSIC15G OTHER5G TOTAL SUGAR
FAT 9G34% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 932mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 468mg
- Calcium
- 26mg
- Iron
- 0.89mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 932MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.