Peruvian Black Sea Bass Tiradito Recipes

PERUVIAN BLACK SEA BASS TIRADITO

Peruvian Black Sea Bass Tiradito image

Provided by Molly O'Neill

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 yellow bell pepper, seeds and stem removed, quartered
1 tablespoon aji Amarillo puree (see note)
1 tablespoon minced garlic
1 tablespoon freshly squeezed lemon juice
4 tablespoons freshly squeezed lime juice
5 tablespoons Aromatic Fish Stock (see recipe)
1 whole black sea bass, about 2 pounds, scaled and filleted, bones reserved for aromatic fish stock
Kosher salt to taste
1/2 red onion, peeled and diced
1 tomato, peeled, seeds removed, finely diced
1 Serrano pepper (or 1 or more jalapeno peppers to taste), seeds and stem removed, finely diced
1 tablespoon finely chopped cilantro

Steps:

Bring a small saucepan of water to a boil, add the yellow bell pepper and boil 15 minutes. Drain and cool. Slip the skin off the pepper and place the pepper in a food processor. Process until smooth. Add the aji Amarillo puree, garlic, lemon juice, 2 tablespoons of lime juice and stock and pulse just until combined. Set the sauce aside.
Have 6 plates ready. Remove any small pin bones or scales from the fillets. Using a very sharp knife, slice them on a slight bias toward the narrow end and lay the slices on the plates. Sprinkle the fish lightly with salt and cover with the sauce. Place plastic wrap over the plates and refrigerate half an hour.
Meanwhile, combine the onion, tomato, Serrano pepper, cilantro and remaining lime juice. Season to taste. When ready to serve, remove plastic wrap from the fish and top each serving with the tomato mixture.

Nutrition Facts : @context http, Calories 49, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 1 gram, Fiber 1 gram, Protein 6 grams, SaturatedFat 0 grams, Sodium 270 milligrams, Sugar 1 gram

TIRADITO CHIFA (TUNA SASHIMI PERUVIAN STYLE)

Tiradito chifa (tuna sashimi Peruvian style) image

Restaurateur Martin Morales shares this Peruvian-style ceviche starter with crispy noodles, adapted from his book, Ceviche

Provided by Martin Morales

Categories Fish Course, Starter

Time 35m

Number Of Ingredients 15

Ingredients

vegetable oil , for frying
25g vermicelli noodles
140g fresh sashimi-grade tuna , thinly sliced and cut into triangles
½ red chilli , finely chopped
handful coriander leaves, chopped
1 spring onion , thinly sliced
1 small mild green chilli , thinly sliced
100g caster sugar
100ml white wine vinegar
85g daikon radish (mooli), peeled and cut into thin round slices
juice 2 limes
1 tbsp mirin
1 tbsp fresh orange juice
¼ tsp sesame oil
1 tbsp soy sauce

Steps:

The day before, make the pickled daikon. Add the sugar to 75ml hot water and stir to dissolve. Add the vinegar and mix, then add the daikon. Cover and chill for 24 hrs.
The next day, make the Nikkei tiger's milk. Mix all the ingredients together in a small bowl, cover and set aside.
Heat the oil in a medium saucepan on a medium-high heat. Check the oil is hot enough by dropping in a small piece of noodle - it should sizzle and puff up straight away. With a slotted spoon, lower the noodles into the hot oil. As soon as they have puffed up and turned white, lift them out of the oil and put them on a tray lined with kitchen paper. This will help to drain the excess oil.
Arrange the slices of tuna on the plate, leaving space in the middle for the noodles. Season with sea salt and spoon the tiger's milk over the tuna. Sprinkle the red chilli, coriander and spring onion over the top.
Using a 2cm diameter cutter, or the end of a piping nozzle, cut small circles out of the drained pickled daikon. Place 1 pickled daikon disc onto each piece of tuna, then put a piece of green chilli on top of each disc. Pile the crispy noodles in the middle and serve.

Nutrition Facts : Calories 203 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium

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