I love fish and seafood. Almost all my life I have lived on the coast of Peru, so I can always have fresh fish for lunch. My favorite dish is Ceviche, one of the most popular Peruvian dishes. This week I am in Piura, on the north coast of my country, and I am having plenty of fish everyday.
Have you ever tried sashimi? Do you like it? If so, you will probably enjoy the “Tiradito”, the Ceviche’s cousin but with Japanese influence. Fresh fish is cut in the same way as sashimi, but it is covered by a spicy sauce made of Peruvian chili: ají (a large and orange chili, similar in form to the jalapeño) or rocoto (it looks like red pepper, but it is extremely hot and delicious).
Ingredients (2 servings)
- 2 white fish fillets
- Juice of 4 limes
- 1 Peruvian chili (take the seeds out, boiled it and then mix it until it becomes a paste). You can replace the chili with ½ red pepper.
- 1 teaspoon of sliced chili pepper (optional)
- 1 grated garlic
- ½ teaspoon of grated ginger
- 1 teaspoon of oil
- Salt and pepper
- Cut the fish into thin strips, like for sashimi. Put the strips in a cold plate. Sprinkle with salt.
- Mix the lime juice with the paste, chili pepper, garlic, ginger, oil, salt and pepper.
- Cover the fish with this juice.
- You can accompany it with boiled sweet potatoes, maize or fried cassava (previously boiled) and lettuce.