Ingredients »»
75g seabass, skin removed
»»
25g mango vinaigrette
»» 10g cucumber, peeled and deseeded »»
2g coriander, coriander
»»
5g red onion, finely sliced
Seabass Tiradito with MangoLemon-CorianderGinger sauce
»» 1g sliced red jalapeños, seeds removed »» pinch of sea salt and black pepper »»
10ml olive oil
»»
½ lime (juice only)
For the Mango vinaigrette »» 1g fresh ginger, peeled and chopped »»
3g coriander, chopped
»»
1 lime (juice only)
»» 250g mango, peeled and chopped »»
pinch of salt and pepper
Method 1. It’s very important to have a ripe mango, the softer the better to ensure the best flavour. Prep all the ingredients as stated in the list above. Add all the ingredients to your blender and blend until smooth. 2. For Tiraditos, one of the most important preparations is the fish. With a sharp knife carefully slice the seabass thinly to around 3mm slices and place onto the plate which you are going to use for serving the dish. 3. In a mixing bowl place mix the oil and lime together and then drizzle over the fish on the plate and season with the salt and pepper. 4. Mix the onion, cucumber, chilli and coriander together and arrange over the top of the fish.
Tiradito is a Peruvian dish of raw fish. The difference in Tiradito and Ceviche is the way in which the fish is cut. In the former, the fish is thinly sliced in a ‘Sashimi’ style while in the Ceviche, the fish is sliced into small pieces. Tiraditos clearly reflects the Japanese influence on Peruvian cooking.
5. Dress with mango vinaigrette and serve immediately. 89