Ingredients with Measurements:
- 1 lb fresh fish (such as tuna or salmon), thinly sliced
- 1/2 cup freshly squeezed lime juice
- 1/4 cup aji amarillo paste
- 1 garlic clove, minced
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- 1/4 cup chopped cilantro
- 1/4 cup thinly sliced red onion
- 1/4 cup thinly sliced radishes
- 1 avocado, sliced
- 1 jalapeno, thinly sliced
Special equipment needed:
- Sharp knife
- Cutting board
- Mixing bowl
- Whisk
- Serving platter
Step-by-step instructions:
1. In a mixing bowl, whisk together the lime juice, aji amarillo paste, minced garlic, extra virgin olive oil, salt, and pepper.
2. Arrange the thinly sliced fish on a serving platter.
3. Pour the marinade over the fish, making sure each piece is coated.
4. Sprinkle chopped cilantro, thinly sliced red onion, and radishes over the fish.
5. Add sliced avocado and jalapeno on top.
6. Cover the platter with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Serve chilled.
Time:
Preparation time: 15 minutes
Marinating time: 30 minutes
Total time: 45 minutes
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
Serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 15g
Protein: 20g
Carbohydrates: 10g
Fiber: 4g
Sugar: 2g
Sodium: 150mg
Substitutions for ingredients:
- Instead of aji amarillo paste, you can use other chili pastes such as sriracha or gochujang.
- You can use any type of fresh fish that is suitable for raw consumption.
Variations:
- Add sliced mango or pineapple for a tropical twist.
- Substitute red onion with thinly sliced shallots.
- Use sliced cucumber instead of radishes.
Tips and tricks:
- Make sure to use fresh fish for the best flavor and texture.
- Adjust the amount of aji amarillo paste and jalapeno to your desired level of spiciness.
- Use a sharp knife to thinly slice the fish for a more delicate texture.
Storage instructions:
Store any leftover tiradito in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This dish is best served chilled and should not be reheated.
Presentation ideas:
Arrange the sliced fish in a circular pattern on a large platter and garnish with sliced avocado, red onion, and jalapeno.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Thinly sliced red onion
- Sliced jalapeno
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:
- Steamed rice
- Grilled vegetables
- Sweet potato fries
Troubleshooting advice:
- If the marinade is too spicy, add more lime juice or olive oil to balance the flavors.
- If the fish is not thinly sliced, it may be tough and chewy.
Food safety advice:
- Make sure to use fresh fish and keep it refrigerated until ready to use.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food history:
Tiradito is a Peruvian dish that is similar to ceviche but is typically made with thinly sliced fish instead of cubed fish.
Flavor profiles:
This dish is spicy, tangy, and refreshing with a hint of sweetness from the avocado.
Serving suggestions:
Serve as an appetizer or light meal.
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Region: Peruvian