Fish & seafood
Tiradito in Rocoto Chili Cream
Sliced fish with a spicy rocoto chili cream.
Gluten-free
Ingredients
- 600 g white fish fillet, in slices
- 2 rocoto chilies, deveined
- Juice of 8 limes
- 1 garlic clove
- 1 piece kion (ginger)
- Cilantro
- Salt and pepper
Step-by-step
Using a different robot? Switch it here:
- Put the rocoto, garlic, kion and a bit of cilantro in the mixing bowl.
- Blend 1 min/speed 8 into a fine paste.
- Add the lime juice, salt and pepper; mix 10 sec/speed 4.
- Arrange the fish slices on the plate (they are not cooked).
- Pour the rocoto cream over them just before serving.
- Garnish with cilantro and serve very cold.
Tips
- Remove the veins and seeds from the rocoto to control the heat.
- Serve right away for the best texture.
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