Ingredients:
6 oz. Local Wild Rockfish (thinly sliced)
2 oz. Aji Amarillo (this purée form can be easily sourced)
2 ea. Fresh Lime (juice of) (reserve one for the fish)
1/2 ea. Fresh Orange (juice of)
1 ea. Vine ripe Plum Tomato (de-seeded, diced)
¼ cup Red Onion (thinly sliced)
2 cup Basil
1 Tbsp Moroccan Spice Blend (recipe to follow)
4 oz. Olive Oil
1 tsp Seasonal Leafy Herbs and lettuces
1 tsp Sea Salt

Method of preparation:
Prepare in advance the Blue basil oil by adding the oil then the basil and spice into a blender, blend and refrigerate for service. Mix the aji Amarillo puree with the lime and orange, a touch of sea salt and reserve for service.
At the last moment, slice and toss the Rockfish with a touch of lime and sea salt.

Plating:
”Tiradito“ translates into “a little throw”, these ingredients as such are scattered around the plate in a colorful and delicious preparation.