Tiradito
Peruvian-style
sashimi
Yield:
Serves 1
For
the tiradito:
- 2
to 3 ounces sashimi- quality halibut or white fish
- 1/2
Tablespoon Rocoto chili paste*
- 1/2
Teaspoon salt
- 1
Tablespoon yuzu juice
- Juice
of 1/2 lemon
For
the garnish:
To prepare the tiradito, fillet the fish and lay it out
on the plate in a circle. Dab the pepper paste on each piece.
Sprinkle with salt, yuzu juice Garnish with cilantro and
lemon juice.
*Note: Rocoto is a red chili pepper sauce
from Peru. It is available in Hispanic specialty markets.
