Participating as a guest chef in the Paraguayan Tv show "Cocina Guaraní":
Today we cook a "Tiradito de Ají amarillo".
The increasing amount of people looking for new flavors and bolder gastronomic experiences in Asunción - Paraguay, the green capital of South America, has become the perfect scenario for the ceviche culture.
Personally I believe the "Tiraditos" are an excellent and sofisticated ceviche based dish. Some of us like them even better than the classic recipe.
Tiradito's history
Tiradito's appeared in Peruvian #gastronomy in the 70s as a result of the merge of the elegant Japanesse influence and the creole ways of the fisherman in the area. Before that the classic #ceviche dominated the gourmet scene. Personally I believe the "Tiraditos" are an excellent and sofisticated ceviche based dish. Some of us like them even better than the classic recipe.
But, What is a #tiradito? The Tiradito is basically a Ceviche with the fish cutted like #japanese sashimi and a creamy acid and #spicy sauce. This expanded the creativity around ceviches allowing cooks to explore original combinations. The most common ones are the "rocoto" tiradito and the "ají amarillo" tiradito, which is my favorite.
Ingredients:
800 gr of white non fat fish
2 boiled sweet potatoes
5 ice cubes
Salt and pepper.
¼ cup of chopped coriander leaves
¾ cup of blended ají amarillo chilli
16 lemons juice
4 slices of ají limo chilli
2 boiled corn slices
Cooking steps:
Slice the fish filets into very thin "sashimi like" pieces.
Put them in a bowl and leave them in fridge for a while.
After a few minutes, grab the bowl and add chilli, the lemon juice, coriander, ice cubes, salt and pepper.
Mix well and remove the ice cubes.
Correct the salt and serve.
Decorate with coriander, lettuce, corn and sweet potatoes.
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