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Peruvian Tiradito wit Avocado ("apaltado")

1 from 5 votes
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Course: Appetizer, Main
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 people as an appetizer, 2 people as a main
Author: Lorena Salinas from Cravings Journal

Ingredients

For the fish

  • 400 g fish filet sea bass or another white fish
  • Salt and pepper

For the creamy tiger's milk

  • 50 g fish cuttings
  • 150 ml lime juice Keep it cold with a bit of ice until you use it. Remember not to squeeze it too much to prevent bitterness.
  • 2 garlic cloves
  • 30 g brown onion
  • 20 g peeled ginger
  • 30 g celery
  • Piece of chilli (I used rocoto) to taste
  • 3 tbsp olive oil
  • Salt and pepper
  • Sugar optional

To serve

  • 1 small avocado peeled and divided in 4 slices
  • 50 g capers
  • Olive oil
  • Fresh basil leaves

Instructions

For the fish

  • Cut the filet in 3mm thick slices, in the middle between sashimi and carpaccio. Cut the filet at an angle so you get wider slices.
  • As you slice the fish, place them on the dish where you'll be serving the tiradito. You can lay them flat on the surface of the dish or like me as ribbons, it's up to you.
  • Add salt and pepper to the fish and keep it in the fridge while we make the tiger's milk or "leche de tigre". The salt will dissolve in this time.

For the tiger's milk

  • Place all the ingredients in a blender, you can also use an immersion blender.
  • Give it 6-10 pulses to chop up the ingredients until they are very fine. You don't want to make a purée, just disintegrate the ingredients.
  • Transfer the contents of the blender to a bowl with a colander or sieve on top. Press the ingredients down with the back of a spoon to get as much liquid as possible from the mix. Keep the tiger's milk and discard the rest.
  • Rinse the blender and place the tiger's milk back in it. Turn it on to max speed and add the olive oil through the top opening slowly. It will become very creamy.
  • Taste the tiger's milk, correct the level of salt, and if your limes were too sour (especially outside of Perú) add a bit of sugar at a time to balance the flavours. Your objective is to be able to drink the tiger's milk on its own because it's so good.
  • Pour the tiger's milk over the fish.

To finish

  • Sprinkle the capers on top, drizzle olive oil and finish with basil leaves. Ready to enjoy!
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