Tiradito de Pescado

Name: Tiradito de Pescado
Cuisine: Peruvian
Ingredients: Juice of 15 key limes; 4 large sweet potatoes; 3 cups of sugar; 1 orange peel; 1 cinnamon stick; Water; Freshly chopped cilantro; Ají limo; Salt and white pepper; Salt and white pepper; Sugar; Pinch aniseed; 1 stalk celery, chopped and then crushed; 1 ají limo seeded and finely diced; Crushed cilantro; Kernels of two fresh corn cobs; 4 halibut fillets (about 5½ oz/150 g each); 1 piece fresh ginger root (about 1 in/2.5 cm), minced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

This is Marisa Guiulfo’s recipe for Tiradito. Crushed celery and ginger give just a hint of added depth to the fresh taste of the lime juice. Simple, elegant and delicious.

Ingredients

4 halibut fillets (about 5½ oz/150 g each)
1 piece

Americas
Peru
Fish course
Starter
Gluten-free
Pescatarian

Method

Preparation

To candy sweet potatoes

Peel the sweet potatoes and make into small balls with a melon baller. Put them to boil in water that is already hot. Once it comes to a boil, throw out the water. Repeat the procedure 3 times. Add 3 cups of sugar, the orange peel, cinnamon stick and enough water to cover. Simmer until sweet potatoes are candied