Latin American > Peru > Seafood

Peruvian Tiradito with Roasted Red Pepper Sauce Recipe

Ingredients with Measurements:
- 1 lb fresh fish fillet (such as sea bass or flounder), thinly sliced
- 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 cup roasted red pepper, chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh cilantro
- 1/4 teaspoon ground cumin
- Salt and pepper to taste

Special equipment needed:
- Blender

Step-by-step instructions:

1. In a large bowl, combine the fish slices, lime juice, orange juice, garlic, salt, and black pepper. Mix well and let marinate for 10 minutes.

2. In a blender, combine the roasted red pepper, mayonnaise, sour cream, olive oil, cilantro, cumin, salt, and pepper. Blend until smooth.

3. Arrange the marinated fish slices on a platter.

4. Drizzle the roasted red pepper sauce over the fish.

5. Serve immediately.


- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings

Nutritional information:
- Calories: 257
- Fat: 16g
- Carbohydrates: 6g
- Protein: 22g

Substitutions for ingredients:
- Fish fillet: Any fresh fish fillet can be used.
- Lime juice: Lemon juice can be used instead.
- Orange juice: Grapefruit juice can be used instead.
- Roasted red pepper: Fresh red pepper can be roasted in the oven or on a grill.
- Mayonnaise: Greek yogurt can be used instead.
- Sour cream: Crème fraîche can be used instead.
- Olive oil: Vegetable oil can be used instead.
- Cilantro: Parsley can be used instead.
- Ground cumin: Ground coriander can be used instead.

Variations:
- Add sliced avocado on top of the fish.
- Use different types of fish, such as salmon or tuna.
- Add sliced red onion on top of the fish.
- Add sliced jalapeño peppers for some heat.

Tips and tricks:
- Use fresh fish for the best flavor.
- Make sure to thinly slice the fish.
- Let the fish marinate for at least 10 minutes.
- Blend the roasted red pepper sauce until smooth.
- Adjust the seasoning to taste.

Storage instructions:
- Store leftover fish and sauce separately in airtight containers in the refrigerator for up to 2 days.

Reheating instructions:
- The fish and sauce can be served cold.

Presentation ideas:
- Arrange the fish slices in a circular pattern on a platter.
- Drizzle the roasted red pepper sauce in a zigzag pattern over the fish.
- Garnish with fresh cilantro leaves.

Garnishes:
- Fresh cilantro leaves
- Sliced avocado
- Sliced red onion
- Sliced jalapeño peppers

Pairings:
- Serve with a side of white rice.
- Serve with a side of roasted vegetables.

Suggested side dishes:
- White rice
- Roasted vegetables

Troubleshooting advice:
- If the fish is too thick, it may not fully absorb the marinade.
- If the roasted red pepper sauce is too thick, add a little bit of water to thin it out.

Food safety advice:
- Make sure to use fresh fish and keep it refrigerated until ready to use.
- Wash your hands and all utensils and surfaces that come into contact with the fish.

Food history:
- Tiradito is a Peruvian dish that is similar to ceviche but is sliced instead of diced.

Flavor profiles:
- The fish is tangy and citrusy from the lime and orange juice marinade.
- The roasted red pepper sauce is creamy and slightly sweet with a hint of smokiness from the roasted red pepper.

Serving suggestions:
- Serve as an appetizer or a light meal.

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Region: Peruvian

Taste: Tangy, Spicy, Citrusy, Savory, Creamy