Sea Bass Tiradito with Jalapeño and Cilantro Recipe

Ingredients with Measurements:
- 1 lb. sea bass fillet, thinly sliced
- 1/2 cup freshly squeezed lime juice
- 1 jalapeño pepper, seeded and thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup extra-virgin olive oil
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper

Special equipment needed:
- Sharp knife
- Cutting board
- Mixing bowl
- Serving platter

Step-by-step instructions:

1. Rinse the sea bass fillet under cold water and pat dry with paper towels. Using a sharp knife, cut the fillet into thin slices and arrange them on a serving platter.

2. In a mixing bowl, combine the lime juice, jalapeño pepper, cilantro, olive oil, salt, and black pepper. Whisk until well combined.

3. Pour the lime juice mixture over the sea bass slices, making sure to coat each slice evenly.

4. Cover the platter with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

5. Before serving, remove the plastic wrap and garnish the sea bass tiradito with additional cilantro leaves.


Time:
Preparation time: 15 minutes
Cooking time: 0 minutes
Total time: 45 minutes (including refrigeration time)
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 215
Total fat: 14g
Saturated fat: 2g
Cholesterol: 50mg
Sodium: 160mg
Total carbohydrates: 3g
Dietary fiber: 0g
Sugar: 0g
Protein: 20g

Substitutions for ingredients:
- Sea bass can be substituted with any other firm white fish, such as halibut or cod.
- Lime juice can be substituted with lemon juice or orange juice.
- Jalapeño pepper can be substituted with any other hot pepper, such as serrano or habanero.
- Cilantro can be substituted with parsley or basil.

Variations:
- Add diced avocado or mango for a fruity twist.
- Top with thinly sliced red onion for added crunch.
- Substitute the cilantro with mint for a refreshing flavor.

Tips and tricks:
- Make sure to use fresh, high-quality fish for the best flavor.
- Use a sharp knife to slice the fish thinly and evenly.
- Adjust the amount of jalapeño pepper to your desired level of spiciness.
- Serve with tortilla chips or crackers for a crunchy texture.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
This dish is best served cold and should not be reheated.

Presentation ideas:
Arrange the sea bass slices in a circular pattern on a large platter and garnish with additional cilantro leaves and thinly sliced jalapeño pepper.

Garnishes:
- Additional cilantro leaves
- Thinly sliced jalapeño pepper
- Diced avocado or mango
- Thinly sliced red onion

Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- Pair with a light beer, such as a pilsner or lager.

Suggested side dishes:
- Cilantro lime rice
- Grilled vegetables
- Corn on the cob

Troubleshooting advice:
- If the fish tastes too acidic, add a pinch of sugar to balance out the flavors.
- If the fish tastes too salty, add a squeeze of lime juice to cut the saltiness.

Food safety advice:
- Make sure to use fresh fish and refrigerate it immediately after purchasing.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
- Discard any leftovers that have been sitting at room temperature for more than 2 hours.

Food history:
Tiradito is a Peruvian dish that is similar to ceviche but is typically made with thinly sliced raw fish instead of diced fish.

Flavor profiles:
This dish is tangy, spicy, and herbaceous, with a bright citrus flavor and a subtle heat from the jalapeño pepper.

Serving suggestions:
Serve as an appetizer or light lunch.

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Region: Peruvian

Taste: Spicy, Citrusy, Tangy, Herbal, Savory