Fish Tiradito

This time I present you a Fish Tiradito very easy to prepare at home. Although there is no exact version of the origin of tiradito in our country, as Peruvian culinary scholars point out; Some see it as a variant of the ceviche that would come from the north or that would have Japanese influence and for others that it would emerge in the Puerto del Callao with the presence of the Italians. The truth is that each dish is the result of all those who experiment in the kitchen and the fish tiradito has already earned its place.

Fish Tiradito Recipe

Ingredients

Preparation of Fish Tiradito

1. Cut half a kilo of the chosen fish fillets into little fillets, not too thin and not too thick. We season it with salt (This will give the meat firmness and flavor). We keep them in the refrigerator for 5 minutes.
2. We blend our peppers without veins or seeds. Two peppers are big, 4 if they are small, with pieces of fish from the ends of the fillet, a coriander stalk, a pinch of garlic, a pinch of celery, a pinch of kion, the juice of 15 lemons, salt and pepper .
3. We strain the mixture, we remove. We taste the salt and lemon. Let's see if it has a spicy and refreshing citrus touch.
4. We pour an ice so that it is cold and bathe over our fish that we will have arranged on a plate before.
5. Serve with shelled corn, boiled yellow or purple sweet potatoes for each dish and that's it.

Tips for making a delicious Fish Tiradito

Did you know…?

Lemon (a fundamental ingredient in this recipe is a citrus fruit with an acid flavor with a high amount of vitamin C that favors the absorption of iron and calcium. It has cleansing properties and helps improve digestion and appetite. The combination of vitamin C, E and from group B with minerals such as potassium, magnesium, phosphorus, calcium, iron and zinc contained in lemon, they help to strengthen the immune system.