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TIRADITO DE TRUCHA EN SALSA OLIVO | Receta Fácil, Saludable| Abel Ca |

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Recipe Information

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Tiradito de Trucha

Cultural Context

Originating from the coastal regions of Peru, Tiradito is a dish that showcases the country's rich seafood heritage. Traditionally, it is prepared with fresh fish, marinated in citrus juices, and served with a variety of toppings. Unlike ceviche, which is mixed, tiradito features the fish arranged elegantly, highlighting its freshness. Today, variations exist worldwide, but the essence of using fresh, high-quality fish remains central to this beloved dish.

PeruvianPEmain
15 min
easy
4 servings
Servings4
4 to 5 tablespoons of olive oil
rocoto (optional)
papa maría (sweet potato)
salt

trout

🥗Healthier: salmon

💰Cheaper: tilapia

Tilapia is more affordable while maintaining a similar texture.

aji amarillo

🥗Healthier: jalapeño

💰Cheaper: green bell pepper

Jalapeño adds heat, while green bell pepper offers a milder flavor.

1

Cut papa maría into small julienne strips.

2

Fry the papa maría in a preheated skillet until crispy.

3

Remove the fried papa maría and place on a paper towel to absorb excess oil, then sprinkle with salt.

4

Add another sauce on top of the fish before serving.

Cooking Techniques

slicingmarinatingblending

Equipment Needed

skilletpaper towelwhisk

Spice Level:

🌶️🌶️🌶️

Allergens

fish

Also Known As

Trout TiraditoTiradito de Pescado

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