Lemon Fish Tiradito

Peruvian recipes

Seafood

Appetizer

Medium

20'

This lemon fish tiradito is a recipe created by Peruvian chef Mario Céspedes, owner of the Cilindro and Ronda 14 restaurants in Madrid. Through this dish, he recreates exotic flavours that on this occasion he achieves with our Goya products.  

 

Ingredients Preparation Share

Ingredients

Rations:

Necesary

  • 400 gr of Hamachi (lemon fish)
  • 1 can of of Mango Fruit Pulp
  • 1 can of of Naranjilla Fruit Pulp
  • 1 tablespoon of of Panca Pepper Paste
  • 3 uts of lemon juice
  • 1 tablespoon of soy sauce
  • 1 tablespoon of teriyaki sauce
  • 1 unit of mango
  • 1 unit of red onion, finely chopped
  • 1 unit of coriander sticks (optional)
  • 1 unit of crunchy corn kernels and strips

Decoration Ingredients

  • 1 unit of banana cream
  • 1 unit of toasted corn
  • 0.5 units of lemon juice

Preparation

1. Slice the lemon fish into thin slices and set aside.

2. Prepare the dressing or cream with: mango pulp, lulo, lime juice, soy and teriyaki. Mix well. 

3. Then place a thin base of our cream on the plate and place the sliced fish on top, with a border of mashed banana.

4. Mix the chopped onion, coriander, mango and place on top of the fish with a splash of lime juice. Garnish to taste with crunchy corn. 

5. Serve with a garnish of canchita (kikos) if desired.

Follow this step-by-step video-recipe

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Products for the recipe

Pulpa de mango congelada GOYA

Pulpa de mango congelada GOYA

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Pulpa de naranjilla congelada GOYA

Pulpa de naranjilla congelada GOYA

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Pasta de aji amarillo

Pasta de aji amarillo

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