About this plate, it is very important to say that Peruvian Tiradito is a variation of traditional ceviche, at the beginning it was very similar, but with the years it changed. Convert in different dish based on lemon juice to marinade but including milk in the preparation.
Why is it Called Tiradito?
There are many legends that tell the story of the tiradito. One of them mentions that it is called tiradito because actually the correct word would be “stretched”. This is due to the thin slices of fresh fish that are cut for its preparation. Another version indicates that this delicious dish was made for the first time several decades ago in the port of Pisco, preparing a silverside ceviche, where, after cleaning them, they were placed stretched out on a tray.
Then this little explanation about origins of Tiradito, let me show you the delicious recipe for your delighted and your family.
Peruvian Ceviche Fish tiradito Recipe
Ingredients
- 800 gr salmon fish steak or another
- ¾ cup yellow chili cream.
- 16 lemon juice.
- 2 boiled purple sweet potatoes.
- 4 sliced yellow chili pepper.
- 4 sliced red chili pepper.
- 2 tender corn.
- 5 ice cubes.
- ½ bundle coriander leaves.
- Salt to taste.
Instructions
- Cut the fish into thin slices, without spoiling and carefully.
- In cold and comfortable dishes, place in the refrigerator for a few minutes, while preparing the sauce.
- Pour the fresh pieces of steak into a glass bowl.
- Add the limo peppers of both colors without seeds.
- Pour in salt to taste, freshly squeezed lemon juice and cubed ice.
- Serve preferably in glass dishes and straining the fish.
- Add the coriander leaves, lettuce, sweet potato and corn to the plate.
Notes
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