TIRADITO DE PESCADO AL ESTILO PERUANO

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INGREDIENTES:

  • 750 gr de filet de pescado blanco y firme (lenguado, mero, pargo, etc)
  • ¼ taza de vinagre de vino
  • 1¼ taza aceite de oliva
  • 10 dientes de ajo
  • ½ cucharadita de culantro picadito
  • 1 rama de apio españa picado
  • 3 ajíes picantes (*), sin venas ni semillas
  • 3 cucharaditas de sal
  • ¼ taza de jugo de limón
  • ½ cucharadita pimienta gourmet
  • 1 cucharada perejil finamente picado

Para decorar:

  • ½ taza maiz jojoto desgranado y cocido
  • 6 camarones cocidos
  • 1 pimentón sin venas ni semillas, soasado y picado a la juliana


(*) Los peruanos usan el llamado «ají limo», el cual es el rojo, pequeño y muy picante; a su gusto puede ser sustituido por otro menos picante, o simplemente ají dulce.

PREPARACIÓN:

Lavar el pescado y cortarlo en tajadas delgadas.

Licuar el resto de los ingredientes hasta obtener una salsa pastosa y suave, colar de ser necesario.

Colocar el pescado en una fuente y verter la salsa encima.

Dejar reposar unos 10 minutos.

Decorar con el maiz jojoto, los camarones y el pimentón.

Servir acompañado de tostones (patacones), papas hervidas, o arroz.

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