By Katinka Lansink Dodero - cevicheceviche
Classic Tiradito
:quality(85))
:quality(10):blur(10,10))
Ingredients
Serves 4 - Preparation 10 min
- 50 ml white wine vinegar
- 20 g cane sugar
- 1⁄2 cucumber
- 4 tbsp ají amarillo paste or 1 Spanish pepper
- juice of 2 limes
- 1 tbsp Tomasu Sweet Soy Sauce
- pinch of salt
- 400 g corvina, cut as carpaccio
- black sesame seeds
- dried wakame seaweed
- furikake
- optional: bonito flakes
Also needed
- mandolin
- citrus squeezer
:quality(85))
:quality(10):blur(10,10))
Preparation
Boil the vinegar and sugar in a saucepan over medium heat until the sugar has dissolved. Remove from the heat and let cool. Cut the cucumber into wafer-thin slices (mandolin!) and place them in the vinegar mixture.
Mix the ají amarillo paste, lime juice, soy sauce and a pinch of salt into a tasty tiger's milk. Arrange the carpaccio in a circle on each plate and pour a layer of tiger's milk in the middle.
Twist a tower of cucumber in the middle of the circle. Garnish with sesame seeds, wakame, furikake and possibly bonito flakes.
Photography - Gon MPMC/Shutterstock