Tiraditos de Ambrosía

Name: Tiraditos de Ambrosía
Cuisine: Peruvian
Ingredients: 1 tbsp key lime juice; 1 tsp finely chopped cilantro; 2 oz (60 g) fresh flounder fillet; 2 tbsp ají amarillo paste; 8 scallops (corals removed); 8 scallops (corals removed); Salt and pepper; Salt and pepper; 1 tsp finely chopped ají limo; 1 tbsp finely chopped tomato; 1 tbsp finely chopped red bell pepper; 1 tbsp finely chopped shallots; 2 tbsp rocoto paste; 8 fresh crayfish tails, peeled and deveined; 2 tbsp olive oil; 1 tsp finely chopped mint; 1 tsp finely chopped chives; 1 tsp crayfish coral

Preparation info

Serve
1

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

Ambrosía is one of the top restaurants in Lima. It is run by the food stylist for this book, Culinary Institute of America graduate Jorge Ossio. Jorge, affectionately known as Coque, has put together a stunning trio of tiraditos using all three types of Peruvian ají. The raw crayfish and rocoto pepper are elements from Peru’s second city Arequipa.

Ingredients

Americas
Peru
Arequipa
Lima
Fish course
Starter
Gluten-free
Pescatarian

Ingredients

Method