Fish Tiradito
Peruvian recipes
Seafood
Launch
Medium
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Fish tiradito is one of the most iconic dishes of Peruvian cuisine, renowned for its freshness, delicate texture, and balance of flavors. In this recipe, white fish is sliced into thin strips and served with a citrusy sauce made from lime and Goya ají amarillo paste, which adds a creamy, slightly spicy touch.
Ingredients
Necesary
- 300 grams (about 10.5 oz) fresh white fish
- 4 limes (juice)
- 2 garlic cloves
- 1 fresh chili pepper (to taste)
- 1 tablespoon of Panca Pepper Paste
- 1 teaspoon salt (to taste)
- 1 drizzle of Único Olive Oil
- 1 teaspoon fresh cilantro (to taste)
- 250 g (about 9 oz) of Dried Corn for Toasting (Cancha)
- 250 g (about 9 oz) of Shelled corn GOYA
- 1 Sweet pepper (ají dulce), to garnish
Optionals
- 1 cloves of ginger (to taste)
- 1 avocado, to garnish
Preparation
- For the leche de tigre (tiger's milk): squeeze the limes and pour the juice into a blender or food processor.
- Add the garlic, ginger, fresh chili, and salt to the lime juice.
- Blend or process everything until well combined.
- Strain the mixture to obtain a clean liquid.
- Stir in the ají amarillo paste and mix well. Your leche de tigre is ready.
- Slice the white fish into thin slices or strips.
- In a pan with a drizzle of olive oil, toast the corn (cancha) until golden. Separately, cook the choclo in water until tender, then drain.
- Arrange the fish on the plate and cover it with the leche de tigre.
- Scatter the fresh cilantro on top.
- Serve alongside the toasted corn and the choclo.
- Garnish with sweet pepper and avocado. Serve well chilled.
Follow this step-by-step video-recipe
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