Classic Tiradito

Thin slices of lemon-marinated raw fish, fanned out with corn, cilantro, and limo chili pepper, in a Peruvian preparation influenced by Japanese cuisine.

Prep time

8 min

Cook time

12 min

Difficulty

Easy

Ingredients

Quantities adjust automatically.

4 servings

0.25 earear of corn
400 gwhite fish fillet, sole, meager or grouper
12 small lemonslemon juice
to tastesalt
to tastewhite pepper
2 tspchopped Chinese coriander or cilantro leaves, for garnish
2 tspchopped limo chili pepper, for garnish

Method

Bring a pot of water to a boil. Cook the ear of corn until tender, drain, shuck, and set aside.
Cut the fish into thin slices of 3 × 2 × 4 cm and arrange them in a fan shape on a plate or platter.
Season with salt and pepper, and drizzle with lemon juice. Garnish with the cooked corn kernels, cilantro, and limo chili.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.