♦️ TIRADITO DE MERO ♦️ | Favorito de Fiestas y Reuniones
Recipe Information
Tiradito de Mero
Cultural Context
Tiradito de Mero hails from the coastal regions of Peru, where fresh fish is a staple. Unlike ceviche, which is typically cubed and marinated, tiradito features thinly sliced fish drizzled with lime juice and a spicy sauce, reflecting the influence of Japanese sashimi. It is often served during festive occasions and is a symbol of Peru’s rich culinary heritage, celebrated for its vibrant flavors and fresh ingredients.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
aji amarillo
🥗Healthier: aji panca
💰Cheaper: yellow bell pepper
Aji panca offers a similar flavor profile, while yellow bell pepper is more accessible.
sweet potato
🥗Healthier: butternut squash
💰Cheaper: regular potatoes
Butternut squash provides a similar sweetness, while regular potatoes are often more affordable.
Obtain a fresh mero and fillet it, separating the flesh from the skin.
Slice the fish into thin pieces using a sharp knife.
Place the fish pieces on a large plate for sharing.
Cut a red onion into thin slices and add it to a bowl with lime juice, salt, and pepper.
Mix in some olive oil and fresh oregano into the bowl with the onion and lime juice.
Let the mixture sit until ready to serve to avoid cooking the fish.
When serving, place the onion mixture in the center of the fish and drizzle the remaining olive oil and lime mixture over the top.
Optionally, add a drop of aji sauce for extra spice and serve with slices of mango.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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