A classic Peruvian tiradito of fresh mackerel marinated in a rocoto pepper leche de tigre, served with sweet potato, corn, and a garnish of red onion, cilantro, and fish roe.
Ingredients
- 300 g fresh mackerel (fillets)
- 3 pieces lime
- 1 piece rocoto pepper
- 1 piece red onion
- 1 bunch fresh cilantro
- to taste fine salt
- to taste ground black pepper
- 1 tbsp extra-virgin olive oil
- 2 pieces sweet potato
- 1 piece corn on the cob
- 2 tsp fish roe (tobiko or lumpfish)
Method
- Squeeze the limes to yield about 60 ml of juice. Set aside.
- Peel and slice the sweet potato into 1 cm rounds. Steam or boil them in salted water until tender (about 10 minutes). Drain and set aside.
- Boil the corn on the cob in salted water for 5 minutes. Drain, let cool slightly, then cut the kernels off the cob.
- Halve the rocoto pepper and remove the seeds (or keep them for more heat). Finely chop half the pepper for the leche de tigre; thinly slice the other half into strips for the garnish.
- Thinly slice the red onion into half-moons. Wash and pick the cilantro leaves.
- Prepare the leche de tigre: in a blender, combine the lime juice, chopped rocoto pepper, a few slices of red onion, a pinch of salt and pepper, and two sprigs of cilantro (stems). Blend for 30 seconds, then pass through a fine-mesh sieve. Adjust seasoning.
- Slice the mackerel fillets very thinly across the grain using a sharp knife. Arrange the slices on two plates in a single layer. Use fish appropriately sourced and treated for raw service, and keep it refrigerated.
- Pour the leche de tigre over the fish, lightly coating it. Let marinate for 2 minutes at room temperature.
- Garnish each plate with the sliced red onion, rocoto strips, cilantro leaves, corn kernels, sweet potato rounds, and fish roe.
- Drizzle with olive oil and serve immediately.
Nutrition
Per serving
- Energy
- 598.6 kcal
- Protein
- 46.45 g
- Carbohydrate
- 33.95 g
- Fat
- 30.98 g
- Fibre
- 7.81 g
- Calcium
- 125.87 mg
- Iron
- 2.55 mg
- Magnesium
- 68.69 mg