Ingredients with Measurements:
- 1 lb fresh fish fillet (such as halibut or snapper)
- 1/2 cup freshly squeezed lime juice
- 1/4 cup freshly squeezed orange juice
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 cup extra virgin olive oil
- 1/4 cup chopped cilantro
- 1/4 cup thinly sliced red onion
- 1/4 cup thinly sliced hot pepper (such as aji amarillo or jalapeno)
Special equipment needed:
- Sharp knife
- Cutting board
- Citrus juicer
- Mixing bowl
- Whisk
- Serving platter
Step-by-step instructions:
1. Begin by slicing the fish fillet into thin, bite-sized pieces and arrange them on a serving platter.
2. In a mixing bowl, whisk together the lime juice, orange juice, minced garlic, salt, black pepper, cumin, and paprika.
3. Slowly drizzle in the olive oil while whisking continuously until the mixture is emulsified.
4. Pour the marinade over the sliced fish, making sure each piece is well coated.
5. Sprinkle the chopped cilantro, sliced red onion, and hot pepper over the top of the fish.
6. Cover the platter with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
7. Serve the tiradito chilled, garnished with additional cilantro leaves and sliced hot pepper, if desired.
Time:
Preparation time: 15 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 0 minutes
Temperature:
Refrigerate the tiradito until ready to serve.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 240
Fat: 14g
Saturated Fat: 2g
Cholesterol: 45mg
Sodium: 320mg
Carbohydrates: 7g
Fiber: 1g
Sugar: 2g
Protein: 22g
Substitutions for ingredients:
- Any firm, white fish fillet can be used in place of halibut or snapper.
- 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 hot peppers.
Variations:
- Add diced avocado to the top of the tiradito for a creamy texture.
- Use different types of hot peppers for varying levels of heat.
- Top the tiradito with chopped peanuts or toasted sesame seeds for added crunch.
Tips and tricks:
- Make sure to slice the fish as thinly as possible for the best texture.
- Use a sharp knife to prevent tearing the fish.
- Adjust the amount of hot pepper to your personal preference.
- Serve the tiradito with crusty bread or crackers to soak up the flavorful marinade.
Storage instructions:
Leftover tiradito can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Tiradito is best served cold and should not be reheated.
Presentation ideas:
Arrange the sliced fish in a circular pattern on a large platter and garnish with cilantro leaves and sliced hot pepper.
Garnishes:
Cilantro leaves, sliced hot pepper, chopped peanuts, toasted sesame seeds.
Pairings:
Serve the tiradito with a crisp white wine or a light beer.
Suggested side dishes:
- Ceviche
- Grilled vegetables
- Rice and beans
- Sweet potato fries
Troubleshooting advice:
- If the marinade is too acidic, add a pinch of sugar to balance the flavors.
- If the fish is tough or rubbery, it may have been sliced too thickly.
Food safety advice:
- Use fresh, high-quality fish and make sure it has been properly stored and handled.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
- Refrigerate the tiradito until ready to serve and discard any leftovers after 2 days.
Food history:
Tiradito is a Peruvian dish that is similar to ceviche but is typically made with thinly sliced fish instead of diced fish.
Flavor profiles:
The tiradito is tangy and acidic from the lime and orange juice, with a slight kick from the hot peppers and a hint of smokiness from the paprika.
Serving suggestions:
Serve the tiradito as an appetizer or light lunch.
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Region: Peruvian