A classic Peruvian tiradito: raw wild sea bass fillet, marinated in a yuzu and orange leche de tigre, served on a bed of wild rice and garnished with red onion, pomegranate, and fresh mint.
Ingredients
- 300 g wild sea bass (loup de mer) - fresh fillet, skinless, boneless
- 100 g wild rice
- 2 pieces fresh yuzu
- 100 ml fresh orange juice
- 1 piece red onion
- 1 piece pomegranate
- 0.5 bot fresh mint
- to taste fine salt
Method
- Cook the wild rice: rinse in cold water, then pour into a saucepan with 3 times its volume of salted water. Bring to a boil, cover, reduce the heat, and simmer for 40 to 50 minutes until the grains are tender and burst open. Drain and set aside off the heat, covered, to keep warm.
- Meanwhile, prepare the leche de tigre: cut the yuzus in half and squeeze to extract the juice (about 60-80 ml). Mix the yuzu juice with the orange juice and a pinch of salt. Chill in the refrigerator.
- Slice the wild sea bass: lay the fillet flat and, using a sharp knife, cut thin slices lengthwise (sashimi style), about 3-4 mm thick. Arrange the slices in a rosette on a plate or cutting board.
- Thinly slice the red onion into rings. Seed the pomegranate to collect the arils. Pick and roughly chop the mint leaves.
- Plating: spread the cooked wild rice into a bed in the center of two serving plates. Carefully place the sea bass slices on top, overlapping them slightly.
- Drizzle each plate with leche de tigre (yuzu-orange juice) just before serving. Scatter with red onion, pomegranate seeds, and chopped mint. Serve immediately, without waiting, so that the fish remains fresh and the texture firm.
Nutrition
Per serving
- Energy
- 284.4 kcal
- Protein
- 9.55 g
- Carbohydrate
- 56.45 g
- Fat
- 1.56 g
- Fibre
- 3.54 g
- Calcium
- 14.3 mg
- Iron
- 0.86 mg
- Magnesium
- 64.39 mg