After the success of making lomo saltado in last Thursday's cooking class, I decided to come back for more this week. Tiradito de pescado is a delicious dish of raw fish, served cold with a chili and lemon paste sauce, and with sweet potato and corn. This week, not only did we have this gourmet cuisine to prepare; we also had a professional chef instructing us, a bigger kitchen to work with (Jesus's kitchen), and a bigger class. ¡Perfecto y muy Rico!
The class helping to prepare the dish.
- 300g filleted white fish (preferably doral)
- 8 limes
- 150g chili and rocoto (Peruvian type of chili)
- ¼ cup fresh coriander
- 1 camote (Peruvian sweet potato)
- 1 choclo (Peruvian corn cob)
- 1 lettuce
- salt and pepper
The chef hard at work, slicing up the pescado (fish).
- Put the fish in the coldest part of the fridge, and leave until cold and hard.
- Slice the chilies in half, and remove the seeds from inside.
- Peel leaves off choclo, and slice the choclo into small chunks (choclitos).
- Boil the chilies in a saucepan of water, until soft.
- Tear off the leaves from the coriander, and dispose of the stalks.
- Take the chilies out of the saucepan, and remove their thin outer skin (very difficult — requires patience and fingernails!).
- Boil the choclitos in a saucepan, until soft and expanded.
- Boil the camote in a saucepan, until soft.
- Put the chilies in a blender, and blend thoroughly into a paste.
- Chop the limes in half, and squeeze the juice through a sieve, into a bowl or cup.
- Take out the fish, chop into thin slices, and return the slices to the fridge.
- Little by little, mix the chili paste and the lemon juice together in one bowl. Add a pinch of salt and pepper, and stir.
- Take off the choclitos, and let stand.
- Tear the lettuce into large leaves.
- Chop the kernels off the choclitos.
- Take off the sweet potato and let stand.
- Array the slices of fish on a plate, and delicately pour teaspoons of the chili paste on top.
- Garnish with the choclo kernels, lettuce leaves, chopped coriander leaves, and chopped sweet potato.
- Let stand, and serve cold and fresh. ¡Buen provecho!
The finished plato.
And be sure to check out the video of the chef in action. This guy knows what he's doing!