A classic Peruvian tiradito, pairing the freshness of raw fish with an invigorating leche de tigre, spiced with red onion, aji amarillo pepper, and cilantro.
Ingredients
- 300 g brill fillet
- 1 piece red onion
- 4 pieces lime
- 2 cloves garlic clove
- 10 g fresh ginger
- 1 piece aji amarillo pepper
- 1 piece celery stalk
- 1 bunch fresh cilantro
- to taste fine salt
- to taste ground black pepper
Method
- Prepare the leche de tigre according to the method in the prepared components.
- Thinly slice the red onion into rings or julienne. Place them in a bowl of ice water for 5 minutes to mellow the bite, then drain and dry.
- Slice the brill fillet into thin strips 3 to 4 mm thick, using a very sharp knife.
- Arrange the fish slices on two serving plates, overlapping them slightly.
- Drizzle generously with leche de tigre, making sure to coat the fish without drowning it.
- Garnish with the red onion rings, fresh cilantro leaves, and a twist of black pepper.
- Serve immediately, perhaps accompanied by extra lime wedges.
Nutrition
Per serving
- Energy
- 194.8 kcal
- Protein
- 24.62 g
- Carbohydrate
- 18.71 g
- Fat
- 4.33 g
- Fibre
- 6.39 g
- Calcium
- 101 mg
- Iron
- 0.64 mg
- Magnesium
- 29.09 mg