“`html

Welcome to the delicious world of Tiradito de Pescado! This vibrant dish is a staple of Peruvian cuisine, loved by locals and visitors alike. Tiradito is similar to ceviche but has its own unique twist. Unlike ceviche, the fish in tiradito is sliced into thin strips and bathed in a tangy sauce made with lime juice, aji amarillo (a type of chili), and other amazing flavors.

Tiradito holds a special place in Peru’s culinary history. It reflects the rich cultural exchanges that have shaped Peruvian food over the centuries. The dish’s fresh ingredients and zesty flavor make it a popular choice for those looking for something light yet satisfying. Whether served at a family gathering or a fancy restaurant, Tiradito de Pescado is always a hit!

Ingredients

Ingredient Quantity
Fresh white fish (like tilapia or snapper) 500 grams
Lime juice 1/2 cup
Aji amarillo paste 2 tablespoons
Red onion 1, thinly sliced
Cilantro 1/4 cup, chopped
Salt To taste
Pepper To taste
Sweet potato (for serving) 1, boiled and sliced
Peruvian corn (optional) 1 cup, boiled

Step-by-Step Instructions

  1. Prepare the Fish: Begin by cutting the fresh fish into thin strips. You want them to be about 1/2 inch wide.
  2. Marinate the Fish: In a large bowl, combine the fish strips with lime juice and a pinch of salt. Let it marinate for about 15-20 minutes. This will “cook” the fish with the acidity of the lime.
  3. Create the Sauce: In another bowl, mix the aji amarillo paste with the remaining lime juice, adding salt and pepper to taste. This sauce will add a spicy kick to your dish.
  4. Combine Ingredients: After the fish has marinated, gently toss it with the sliced red onion and the aji amarillo sauce.
  5. Garnish: Top the mixture with chopped cilantro and mix gently.
  6. Serve: Place your tiradito on a plate, accompanied by slices of boiled sweet potato and optionally boiled Peruvian corn. Enjoy!

Nutritional Information

Nutrient Amount Daily Value (%)
Calories 250 12%
Protein 30 g 60%
Carbohydrates 20 g 7%
Fats 8 g 10%
Vitamin C 20 mg 25%

Tips and Tricks

  • Choose Fresh Fish: The key to a great tiradito is using the freshest fish possible. Check your local market for the best selection.
  • Customize the Spice: If you prefer milder flavors, you can reduce the amount of aji amarillo paste.
  • Make it Colorful: Feel free to add other ingredients like avocado or sliced radishes for extra color and flavor.
  • Avoid Over-Marinating: Don’t let the fish sit in lime juice for too long, or it may become too tough.

FAQs

What type of fish is best for tiradito?

For Tiradito de Pescado, fresh white fish like tilapia or snapper works best, but you can also use other firm fish.

Can I make tiradito in advance?

While the fish is best served fresh, you can prepare the sauce and slice the vegetables ahead of time. Mix it just before serving.

How spicy is tiradito?

The spice level can vary depending on how much aji amarillo you use. Adjust according to your taste preference!

Can I use frozen fish?

It’s best to use fresh fish for the best flavor, but if frozen is all you have, make sure it’s completely thawed and patted dry before marinating.

What do I serve with tiradito?

Tiradito is often served with boiled sweet potatoes and optionally boiled Peruvian corn for a balanced meal.

Is tiradito a healthy dish?

Yes! Tiradito is packed with protein from the fish and has plenty of vitamins from the fresh ingredients.

How long does it take to make tiradito?

The total time to prepare tiradito is about 30 minutes, including marinating the fish.

Can I add other ingredients to tiradito?

Absolutely! Many people enjoy adding avocado, cucumbers, or even fruits like mango for a twist.

Is tiradito traditional in Peru?

Yes! Tiradito is a traditional dish in Peruvian cuisine and is often enjoyed during celebrations and gatherings.

How do I store leftovers?

If you have leftovers, store them in an airtight container in the fridge but consume them within a day or two for the best quality.

“`