To begin, pat the fish dry with kitchen paper. Using a very sharp knife, slice the fish into thin, even strips across the grain, similar to sashimi. Lay the slices flat on a chilled serving plate. Move to sauce preparation.

In a blender, combine lime juice, garlic, ginger, yellow chilli, fish stock, and evaporated milk. Blend until smooth. Taste and season with salt. Adjust chilli for heat as needed. Continue with straining.

Pour the blended sauce through a fine sieve into a bowl to remove pulp and create a silky texture. Press gently with a spoon to extract all the flavour. Set aside briefly while garnishing components are prepared.

Place the strained sauce in the fridge for 10 minutes to allow flavours to meld. This short rest sharpens the citrus and brings out the chilli’s aroma. Transition to plating accompaniments.

Slice cooked sweet potato and radish into thin rounds. Remove corn kernels from the cob. Chop fresh coriander just before serving to preserve its brightness. Begin final plating steps.

Remove the sauce from the fridge. Spoon it gently over the fish, covering each slice but not drowning the plate. The acid will lightly cure the surface on contact.

Arrange sweet potato, corn, and radish slices neatly around the fish. Sprinkle chopped coriander over the top and add a few drops of olive oil for extra depth if desired.

Serve the dish immediately while the textures remain fresh and the fish is only lightly cured. Offer extra lime wedges on the side for personal adjustment.

Present Tiradito on a cold plate or stoneware platter to maintain temperature. Serve as a refreshing starter or elegant appetiser. Pair with chilled Pisco or a crisp white wine for a full Peruvian experience.