The tiradito is a dish similar to cebiche; it’s almost its “little brother”, a sign of the japanese cuisine influence in the peruvian one. Well, it’s near to italian carpaccio, too… the origin doesn’t matter. Unlike the cebiche, the tiradito doesn’t have onions, but it does use a white fish (if you can use sole, it’s better), marinated in lime juice, ginger and aji limo. This recipe is for 4 people.
Main Ingredients:
- 500 g (1.1 lb) of white fish
- 1 aji limo, cleaned, washed and chopped
Marinade:
- Juice of 5-6 lime (250 g, more or less)
- 2 celery sticks, in little pieces
- 1/2 teaspoon of ground garlic
- 1 tablespoon of chopped parsley
- 1 tablespoon of cilantro leaves
- 1/2 teaspoon of chopped ginger
- 1 tablespoon of chopped onions
- Salt
- Pepper
Aji Sauce:
- 1/2 kg (1.1 lb) of fresh yellow chili/pepper
- 1 tablespoon of sugar
- 2 – 3 tablespoons of vegetable oil
- Salt
- Pepper
Preparation:
Marinade: Marinate the lime juice with the garlic, cilantro, parsley, ginger, onion, salt and pepper for 20 minutes. Strain.
Aji sauce: Wash and clean the yellow chili/peppers. Cut them in little pieces. Put this pieces in boiling water for 5 minutes and strain.
Heat vegetable oil in a frying pan, and fry the yellow chili/pepper pieces for 5 minutes. Season with salt and pepper.
Blend them with vegetable oil until you get a soft paste. If it’s necessary, strain.
Mix the marinade with the aji sauce. Add chopped parsley and mix again.
Cut the fish in fine strips and put them on a dish. Season with salt.
Pour the sauce and decorate with the little pieces of aji limo.
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Technorati tags: Recipes, Peru, Peruvian Recipes, Recipes with Fish, Entrees, Hors dœuvres, Tiradito.
Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Recipes with Fish, Entrees, Hors dœuvres, Tiradito.
