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Peruvian Tiradito of White Sea Bass with Soy Dipping Sauce

Peruvian Tiradito of White Sea Bass with Soy Dipping Sauce is built on White Sea Bass Fillets, Coarse Kosher Salt, Celery With Tops, Green Olives, and Red Bell Pepper. Serves 12. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 1/2 lb
• 1 tbsp
• 1/3 cup
• 1/3 cup
• 1/4 cup
• 1/2 cup
• 1/2 cup
• 1
• 1
• 1
• 1/4 cup

Method (preview)

1. 1

   With a sharp knife, cut along either side of the dark blood line that runs down the center lateral line of the fillet.

2. 2

   Discard the dark flesh.

3. 3

   Trim away the thinnest edges and the belly flap, making sure to include the fine pinbones that reside just to the center of the belly meat.

4. 4

   Each fillet has now been turned into 2 relatively uniform blocks.

5. 5

   Cut each block into 1/4-inch slices and arrange on a chilled platter.

6. 6

   Sprinkle with the salt.

7. 7

   Scatter the celery, green olives, and bell pepper over the fish.

8. 8

   Mix the orange and lime juice together, and pour three fourths of it over the fish, reserving the rest, 1/4 cup, for the dipping sauce.

9. 9

   Refrigerate for at least 15 minutes or up to 1 hour.

10. 10

    Stir in the soy sauce and the reserved orange and lime juices.

11. 11

    Serve the tiradito with the dipping sauce alongside.