Lemon Fish Tiradito

Peruvian recipes

Seafood

Appetizer

Medium

20'

A recipe created by Mario Cespedes, a peruvian chef owner of Cilindro and Ronda 14 restaurants in Madrid. With our Goya products every flavor of this dish is even more special. 

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. Cut the hamachi (lemon fish) into fine and thin slices and leave them a side. 

2. Prepare the seasoning or cream with mango fruit Pulp, lulo, lemon juice, soy and teriyaki sauce, mix them together. 

3. On a plate we spread a fine line of our cream and above it we place the fine cuts of lemon fish, beside a plantain pure. 

4. Mix the chopped onion, coriander, mango and place them above the fish with a little bit of lemon juice. Decorate with a bit of crunchy corn kernels. 

5. To serve the plate may be accompanied with a bit of toasted corn (canchita,kikos)

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