Aarón’s Yellowtail Tiradito

The extraordinary Chef Aarón Sánchez shares one of his signature dishes from Johnny Sánchez Restaurant, a gorgeous and mouth-watering yellowtail tiradito.

  • Servings 2
  • 1 hr.
  • Medium

Recipe

Ingredients

  • 4 oz. Yellowtail

For the Marinade:

  • 1/2 Lime, juiced
  • Salt to taste
  • 2 tsp. Aji Amarillo Puree
  • 1/2 tso. Ginger, finely grated
  • 1/4 Chili Serrano, finely grated
  • 1/4 stick of Lemongrass, finely chopped
  • 6 leaves of Cilantro, whole

Garnishes: 

  • 1.5 oz Cherry Tomatoes, sliced in half
  • 1/4 small Orange or Clementine segments, peeled and segmented
  • 1 Radish, finely sliced
  • 1/4 Avocado, peeled and sliced
  • 1 oz. Pickled Onion
  • Sea Salt to taste
  • 2 tbsp. Extra Virgin Olive Oil

Directions

1. Mix all marinade ingredients and let them sit together for 1 hour.2. Thinly slice the yellowtail and place on the plate.3. Add marinade on top of yellowtail.4. Add all garnishes.5. Finish with more marinade and finish with sea salt and extra virgin olive oil.

Pro Tips

Serve with fresh and warm tortilla chips and a side of guacamole.

icon

Avocado Mango Toast

Reinvent your avocado toast game with this fresh spin from our guest Chef Shelly Gilad from Shelly’s Humble Kitchen.

icon

Colombian Lasagna

Lasagna is a popular dish in Colombia, this drool-worthy version is a signature recipe by guest Chef Luisa Collins.

Stay in the know with our weekly newsletter

The top Latin food and lifestyle links,
according to our community, for free.

Have no product in the cart!