200g sashimi sea bass
Pinch of sea salt
1 lemon squeezed
1 tablespoon extra virgin olive oil
1 chopped red chili pepper
A bunch of chopped coriander leaves
1 tablespoon sweet crispy corn
With a sharp knife, cut along either side of the line that runs down the center lateral line of the fillet.
Discard the dark flesh and add the sea salt. pour the lime juice on top, and add the olive oil.
Add the chopped red chili pepper and coriander chopped leaves to each side of the plate.
Garnish the Tiradito with sweet potato tempura and crispy corn in addition to a thin slice of red chili.