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
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)
