Food & Cooking Recipes Tiradito Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 2 This sashimi platter -- red snapper topped with cilantro and a dot of ajipanca, a Peruvian chile paste -- traces its origins to northern Peru, where its creator, Chef Nobuyuki Matsuhisa, had a restaurant in Lima. Ingredients 3 tablespoons yuzu juice 1 teaspoon freshly squeezed lemon juice 6 ounces firm white-fish fillet, such as halibut or red snapper Salt, to taste 1 small clove garlic, minced 10 cilantro leaves ½ teaspoon ajipanca (Peruvian hot-chile paste) Directions Combine the yuzu and lemon juice in a small bowl, and set aside. Slice fish as thinly as possible into twenty slices. Arrange slices in two rows of five on two plates. Season with salt; rub a little garlic onto each slice. Garnish each slice with one cilantro leaf and a dot of ajipanca. Drizzle 1 1/2 teaspoons yuzu mixture over each plate, and serve immediately. Cook's Notes Other hot-chile pastes, which can be found in Asian markets or Asian sections of supermarkets, can be substituted for the ajipanca. Variations Yuzu juice can be replaced by 2 tablespoons lime juice and 1 tablespoon orange juice. Rate it Print