Peruvian tiradito – thinly sliced raw fish with ají amarillo lime sauce

1. Chill the fish fillet thoroughly (even 15 minutes in the freezer – it makes slicing much easier).

2. With a sharp knife held at an angle, cut into wide slices 3-4 mm thin and arrange in a single, slightly overlapping layer on flat plates; salt lightly and return to the fridge.

3. For the sauce, squeeze the limes and blend the juice with the ají amarillo paste, peeled ginger, garlic, a few coriander stems and the oil until smooth and bright yellow.

4. Season with salt and press through a sieve so it's completely silky.

5. Just before serving, spoon the sauce evenly over the fish slices – the lime "cooks" the fish slightly in a few minutes.

6. Garnish with coriander leaves and serve as soon as the edges of the fish turn white.

Tip: Tiradito is ceviche's Japanese-influenced cousin: Peru's Nikkei cuisine slices the fish like sashimi and leaves out the onion – the focus is on the sauce.