Recipe by Belén Casal -Cupcakes a gogó-


For the yellow ají (pepper) sauce:

  • 5 yellow ajís (peppers)
  • 1 garlic clove
  • 1 piece of celery to taste
  • Cilantro bundle
  • Lemon juice
  • Salt and pepper
  • 5 tablespoons of Extra Virgin Olive Oil

For the tiradito:

  • Sliced Sea Bass (as in carpaccio)
  • Radish sprouts
  • Round radishes
  • Caviaroli Arbequina or Extra Virgin Olive Oil
  • Sliced ají (pepper)
  • Coriander
  • Chulpe corn


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  • We begin by preparing the yellow ají sauce by splitting the peppers in half and cleaning them of seeds and threads. We rinse with water and put to boil in a saucepan with water for about 8-10 minutes, until we see that the skin can be easily removed.
  • We stop the cooking by putting the peppers in cold water and peel them. Skin is easily removed.
  • In a food processor, put the peeled and cut up peppers, the peeled garlic, the Extra Virgin Olive Oil, some celery (we will put more or less according to our taste), salt, pepper, fresh coriander (also to taste) and just-squeezed lemon juice until obtaining a consistency like of bound sauce. We set aside
  • Cut the Aquanaria Sea Bass in very thin slices as for carpaccio and arrange on the plate where you are going to serve it. Put a little bit of yellow bell pepper sauce on top (we reserve the sauce so that each one can put on more if they want), a little bit of chopped coriander, a few very fine slices of raw yellow bell pepper, almost transparent slices of radish, radish sprouts and a few little balls of Arbequina Caviaroli Oil.


Finish off the tiradito with a few grains of chulpe corn which we will prepare toasting in a frying pan over a low heat and with a little oil. Cover so that they do not jump the grains of corn and we will remove from time to time so that they are gilded without burning.

A very easy dish with a great intensity of flavor and color. Adjust the amount of ingredients according to your own taste.