Tiradito de pescado could be described as Peruvian sashimi: raw fish, artfully sliced, in a spicy sauce. Use your sharpest knife and the freshest fish you can find. A delicious match with Sauvignon Blanc.
Serves 4 - 6 as a starter
Zest and juice 2 limes
3 tablespoons yuzu or citrus oil
2 tablespoons soy sauce
1 red chilli, finely chopped
2 makrut leaves, central stem removed, leaves very finely shredded
2 tablespoons puffed quinoa
400g firm fleshed white fish
3 radishes, julienned
2 baby cucumber, sliced on diagonal and julienned micro greens to garnish
1) In a small bowl combine the lime zest and juice, yuzu oil, soy sauce, chilli and makrut leaves.
2) In a dry pan, fry the puffed quinoa over a low heat for 5 minutes until toasty and crisp. Set aside to cool.
3) Thinly slice the fish and put onto a serving platter. Scatter over the radishes and cucumber. Drizzle over the dressing, scatter with the quinoa and micro greens and serve immediately.
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