Creamy Peruvian Tiradito with Rocoto Sauce
A fusion of Japanese technique and Peruvian flavors
Enjoy this delicate fusion dish that combines the thinly sliced fish of tiradito with a spicy and creamy rocoto sauce.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Fish
For the Marinade
For the Rocoto Sauce
For the Garnishes
Preparation
Marinating the Fish
Arrange the Fish
Arrange the thinly sliced fish in a single layer on a platter.
Use the freshest fish possible for the best flavor and texture.
Mix Marinade
Mix lime juice, soy sauce, sugar, and salt in a bowl.
Marinate Fish
Pour the marinade over the fish and let it sit in the refrigerator for 30 minutes.
Do not overcook the fish in the marinade, as this will alter its texture.
Preparing the Rocoto Sauce
Sauté Pepper and Garlic
In a small saucepan, sauté the rocoto pepper and garlic until fragrant.
Add Cream
Add the heavy cream and bring to a gentle simmer.
Season Sauce
Stir in the lime juice, season with salt, and cook until the sauce thickens slightly.
Chill your serving platter in advance to keep the tiradito cool during serving.
Cooking Process
Sauce Preparation
Simmer the rocoto pepper and garlic, then add cream and lime juice.
Fish Marination
Allow the fish to marinate in the lime-soy mixture for at least 30 minutes.
Garnishing
Prepare garnishes and top the dish just before serving.
Plating & Serving
Creamy Peruvian Tiradito with Rocoto Sauce
Creamy Peruvian Tiradito with Rocoto Sauce
Plating & Serving
Arrange the marinated fish slices on a chilled platter, drizzle with the creamy rocoto sauce, and sprinkle with garnishes.