The new recipe of the day. Tiradito is a Peruvian dish of raw fish, cut into a sashimi shape and similar to carpaccio, in a cold and sour spicy sauce. On the other hand, it reflects the influence of Japanese immigrants on Peruvian cuisine. In addition, this food shares with ceviche the “cooking” in lemon juice differs from it in the way the fish is cut, and the absence of onions that allow Peruvian cuisine to grow.
The most popular varieties combine lemon juice with a cream of yellow pepper, rocoto, olive, and so on. Even this dish is usually accompanied with sweet potato and cooked corn, fish can also be replaced by octopus or shells. That is why it is well known and newbies seek to learn how to cook it to feel the experience of enjoying cooking a tiradito with their own hands.
This time Acomer.pe brings a simple recipe that can be prepared with a fish that is abundant on our shores and has a very economical price: the silverside. The result is an elegant and tasty dish. We hope you dare to prepare it and surprise your guests.
They are two servings with a preparation time of 5 minutes and 15 minutes of cooking, in order to continue to grow your cooking skills. Challenge yourself and challenge your knowledge to surprise family or friends. Write down the ingredients well and follow the preparation in order.
INGREDIENTS
- Pejerrey - 500 (grams)
- Yellow Pepper Paste - 2 (tablespoons)
- Acid Lemon - 10 (units)
- Coriander - (quantity required)
- Ginger - (quantity required)
- Garlic - 1 (tooth)
- Sparkling mineral water - 1/2 (cup)
- Wheat flour - 1 (cup)
- Egg - 1 (unit)
- Vegetable Oil - 2 (cups)
- Cooked sweet potato - 1 (unit)
- Salt and Pepper - (to taste)
PREPARATION
- Wash and clean the silversides, remove thorns for those who will go in the tiradito and keep the thorns for those who will be breaded.
- Place the silversides on the plates and refrigerate until ready to serve.
- In a bowl, add 1 tbsp. of chili limo in strips, 2 stems of coriander, 1 sheet of ginger, 1 clove of garlic and the juice of 10 lemons, mash lightly, let stand and then strain.
- Mix the yellow chili paste with the infused lemon juice, for each tablespoonful of yellow pepper, add two of lemon juice.
- Rectify salt point and reserve.
- Beat an egg with 3 ice cubes, (this will keep the dough cold so you can make a good thermal shock and achieve a crispier crust)
- Add 1 cup of flour and half a cup of sparkling mineral water, whisk until you get a uniform mixture, set aside.
- Salt and pepper the silversides, pass through flour, then through the mixture to fry and dip in hot oil. Fry until golden and crispy, reserve.
- Bathe the silversides with the tiradito sauce, garnish with chilli limo and finely chopped cilantro and sesame seeds. Serve with boiled sweet potato and fried silverside.
EXPLANATORY VIDEO
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