Peruvian Seafoods > Peruvian Ceviche

Ceviche-Style Tiradito with Lime and Ginger Recipe

Ingredients with Measurements:
- 1 lb. fresh white fish fillet, thinly sliced
- 1/2 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1 tbsp. grated fresh ginger
- 1 small red onion, thinly sliced
- 1 jalapeno pepper, seeded and thinly sliced
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste

Special equipment needed:
- Sharp knife
- Cutting board
- Glass or ceramic dish for marinating

Step-by-step instructions:
1. Place the sliced fish in a glass or ceramic dish.
2. In a small bowl, whisk together the lime juice, orange juice, and grated ginger.
3. Pour the juice mixture over the fish, making sure all the slices are covered.
4. Add the sliced red onion and jalapeno to the dish, and gently stir to combine.
5. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
6. Just before serving, sprinkle the chopped cilantro over the top of the fish.
7. Season with salt and pepper to taste.

Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: None
Refrigerate the ceviche-style tiradito until ready to serve.
Serving size:
This recipe serves 4 as an appetizer or light meal.

Nutritional information:
Calories: 130
Fat: 2g
Carbohydrates: 6g
Protein: 23g
Sodium: 60mg
Fiber: 1g
Sugar: 2g

Substitutions for ingredients:
- Any firm, white fish can be used in place of the fresh white fish fillet.
- Lemon juice can be used in place of lime juice.
- Grapefruit juice can be used in place of orange juice.
- Red pepper flakes can be used in place of the jalapeno pepper.

- Add diced avocado to the ceviche-style tiradito just before serving.
- Use thinly sliced scallops or shrimp in place of the white fish fillet.
- Add diced mango or pineapple to the dish for a tropical twist.

Tips and tricks:
- Use a very sharp knife to thinly slice the fish.
- Be sure to use fresh citrus juice for the best flavor.
- Don't marinate the fish for too long, or it will become tough and overcooked.

Storage instructions:
Leftover ceviche-style tiradito can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
Ceviche-style tiradito is best served cold and should not be reheated.

Presentation ideas:
Serve the ceviche-style tiradito on a bed of lettuce or cabbage leaves for a colorful presentation.

Garnish with additional chopped cilantro and thinly sliced lime wedges.

Serve with tortilla chips or crispy plantain chips for a crunchy contrast to the tender fish.

Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Sweet potato fries

Troubleshooting advice:
- If the fish is tough or rubbery, it has been marinated for too long.
- If the dish is too sour, add a pinch of sugar to balance the flavors.

Food safety advice:
- Use fresh, high-quality fish and citrus juice to avoid foodborne illness.
- Marinate the fish in the refrigerator to prevent bacterial growth.

Food history:
Ceviche-style tiradito is a Peruvian dish that combines the flavors of ceviche with the presentation of tiradito, a Japanese-inspired dish of thinly sliced raw fish.

Flavor profiles:
The ceviche-style tiradito is tangy and refreshing, with a zing of ginger and a kick of jalapeno.

Serving suggestions:
Serve the ceviche-style tiradito as an appetizer or light meal, accompanied by a cold beer or crisp white wine.

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Region: Peruvian

Taste: Tangy, Spicy, Citrusy, Zesty, Refreshing