Summer recipes: four tiraditos that you can prepare at home

For lovers of seafood, tiradito is one of the simplest preparations but no less delicious for that. There are different types of fish and shellfish and they are crowned with different types of sauces. Therefore, and taking advantage of the summer season, Advantage features four mouth-watering versions. Which one are you up for?

fish tiradito

Ingredients:

• 2 tbsp. vegetable oil
• 3 yellow peppers without veins or seeds, chopped
• 10 1/2 lemons
• 1 tsp. minced garlic
• 1 tsp chopped coriander
• 1 tbsp. White sugar
• 1 corn
• 360 g sole or sea bass, in fillets
• 1/2 purple sweet potato, cooked, in 4 slices
• 2 crisp lettuce leaves
• salt and pepper

preparation:

In a skillet over medium heat, heat the oil and sauté the peppers for five minutes. Remove from heat, let cool for two minutes and blend until creamy. Strain and pour into a bowl with the juice of 10 lemons, garlic and coriander. Season with salt and pepper, and mix. Reserve the chili cream. In a saucepan over medium heat, pour three cups of water, the sugar and the remaining lemon juice, and parboil the corn for 10 minutes. Drain and shell. Cut the fish into strips five centimeters long, arrange them in a bowl and pour the chili cream on top. Serve with corn and sweet potato, and decorate with lettuce. Serve.

Tiradito of pejerrey

Ingredients:

• 1 1/2 fish broth
• 1 cup fish in pieces
• 1/4 red onion in pieces
• 2 cloves of garlic
• 1 stick of celery
• 2 1/2 juice of 1 lemon
• 1/2 lime chili
• 2 tbsp. chopped coriander
• 1 1/2 cups. ice cubes
• 5 fan shells without coral
• 2 tbsp. ground yellow pepper
• 24 clean silverside fillets
• 1/2 tsp. liquefied garlic
• 2 tsp. minced chili pepper
• 1/4 cup cooked and shelled corn
• 2 tbsp ground red chili pepper
• Salt

preparation:

Blend the fish broth, the pieces of fish, the onion, the garlic cloves, the celery, two cups of lemon juice, half a chili pepper, a tablespoon of coriander, ice and salt. Strain and blend half a cup of this leche de tigre with the shells and ground yellow pepper, until you obtain a creamy mixture. Season with salt, add another half cup of leche de tigre and blend. Reserve in the refrigerator.

In a bowl, place the silverside fillets and season with the blended garlic, the chopped chili pepper, salt and the rest of the lemon juice and coriander. On each plate, pour the tiger’s milk mixture as a base, place the silverside fillets on top and decorate with the corn and ají limo in strips. Serve.

Tricolor Tiradito

Ingredients:

• 200 g widow fillets
• 6 yellow peppers without seeds or veins
• juice of 12 lemons
• 3 tsp. chopped coriander
• 1 rocoto without veins or seeds
• 2 limo peppers without veins or seeds, chopped
• 1 cup shelled cooked corn
• salt and pepper

preparation:

Cut the fish crosswise, as thin as possible. Boil the peppers for 10 minutes. Peel them and blend them for two minutes with a little water to obtain a cream. Add the juice of four lemons, a teaspoon of coriander and season. Reserve the yellow chili cream. Boil the hot pepper for 15 minutes; then, peel it and blend it for two minutes with a little water. Add the juice of four lemons, a teaspoon of coriander and season. Reserve the rocoto cream. Mix the lemon juice and the remaining coriander with the ají limo, salt and pepper. Reserve. Arrange the fish slices in a bowl. Cover a third with the yellow chili cream, another third with the rocoto cream and the last third with the lemon, limo chili and cilantro mixture. Accompany with the corn and serve.

Octopus tiradito with olive

Ingredients:

• 1/4 cup lemon juice
• 1 tbsp. fish cutouts
• 1 tbsp. chopped celery
• 1/2 red onion
• 4 ice cubes
• 2 tbsp. fish soup
• 1/2 tsp. minced chili pepper
• 1/2 tsp. chopped coriander
• 2 fan shells
• 1/2 cup blended black olives
• 4 tbsp. olive oil
• tentacles of 1 cooked octopus
• 10 green olives without seeds
• 2 tbsp. red pepper without veins or seeds, chopped

preparation:

Put half the lemon juice, the fish trimmings, the celery, the onion, the ice, the broth, the chili pepper and the coriander in a blender. Season with salt and pepper, and blend until smooth. Rectify the seasoning, strain and reserve the leche de tigre in the refrigerator. Blend the fan shells with the already blended olives. Without stopping blending, add half a cup of the leche de tigre and half of the olive oil in the form of a thread, until the ingredients are integrated. Season with salt and reserve in the refrigerator. Cut the octopus tentacles into thin slices. Put them in a bowl and season with the remaining lemon juice and salt. Mix and arrange the octopus slices on four plates. Partially cover the octopus with the olive tiger milk. Cut the green olives into slices and spread them over each plate. Add the red bell pepper, pour in the remaining olive oil and garnish with coriander leaves. Serve.