Recipe: Fresh Fish Tiradito Spiced with TABASCO® Sauce Created by Diego Muñoz

Food & Living
"Recipe: Fresh Fish Tiradito Spiced with TABASCO® Sauce Created by Diego Muñoz"

Fresh Fish Tiradito Spiced with TABASCO® Sauce

Created by Diego Muñoz of 1111 Peruvian Bistro

 

Ingredients

 

For fish

1 pound fresh white fish fillet, skin off (preferably corvina or snapper)

 

For tiradito dressing

1 garlic clove, peeled

2 sprigs fresh cilantro

2 limes, juiced

4 teaspoons TABASCO® Sauce

2 tablespoons extra virgin olive oil

Sea salt

Freshly ground pepper

 

For garnish

6 cherry tomatoes, halved

8 teaspoons extra virgin olive oil

1 teaspoon sea salt

1 teaspoon TABASCO® Sauce

1/4 cup of freshly grated parmesan cheese

1 tablespoon capers in brine

12 cilantro leaves

 

Preparation

 

For fish

With a sharp knife, slice the fish as thin as possible to get bite-size slices. Spread the thin slices onto a flat plate lined with parchment paper. There should be about 9 slices per portion.

 

For tiradito dressing

With the palm of the hand, break the garlic clove in half and remove leaves from the cilantro sprigs to release all the flavor. Place both in a bowl and add lime juice, TABASCO® Sauce, olive oil, salt and pepper. Pass the mixture through a strainer over a small bowl, and place in refrigerator.  Dressing should taste tangy and spicy.

 

For garnish

Preheat oven to 200°F. Toss cherry tomatoes in 4 teaspoons of olive oil with a pinch of sea salt on a baking sheet and bake for 30 minutes. Let cool before plating.

 

Serving suggestion

On a flat, cold plate, spread 1 teaspoon of olive oil evenly over plate. and rub to spread evenly. Add ¼ teaspoons of TABASCO® Sauce and a pinch of salt. Arrange the fish in one layer like a carpaccio and top the fish with tiradito dressing.

 

Add 3 cherry tomato halves and top with parmesan cheese. Add capers on top of the fish and finish with a bit of olive oil and cilantro leaves. Repeat for remaining dishes. Serve immediately.

 

Makes 4 servings.

 

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Spicy Peruvian Jalea

Spicy Peruvian Seafood Mix

Created by Diego Muñoz of 1111 Peruvian Bistro

 

Ingredients

 

For seafood  

3 tablespoons lime juice

2 teaspoons lime zest

3 teaspoons soy sauce

3 teaspoons TABASCO® Sauce

3 teaspoons ginger, grated

2 teaspoons garlic, grated

3 pinches salt

12 pieces of 3 ounce calamari bodies and tentacles

4 pieces whole fresh shrimp, peeled, tails removed

4 1 ounce strips fresh white fish

8 cups frying oil

4 eggs, beaten

2 cups all-purpose flour

8 Idaho potatoes

2 cups canola oil

1/2 cup scallions, green part only, sliced

Sea salt

Freshly ground pepper

 

For spicy mayo mix

1/2 cup mayonnaise

3 tablespoons lime juice

1 teaspoon lime zest

1 tablespoon TABASCO® Sauce

2 cilantro sprigs, finely chopped

Freshly ground white pepper

 

For salsa

1/2 red onion, finely sliced

1 fresh tomato, finely sliced

1/2 avocado, cut into small cubes

1 lime, juiced

1 teaspoon TABASCO® Sauce

10 fresh parsley leaves, finely chopped

Salt

Pepper

 

 

Preparation

 

For seafood

In a bowl, mix the lime juice and two teaspoons of lime zest with soy sauce, TABASCO® Sauce, ginger, garlic, and salt.

Cut the calamari bodies into 1-inch thick rings.

Marinate the fish, calamari and shrimp together in the soy sauce, TABASCO® Sauce, ginger, and garlic mixture, place in refrigerator for 15 minutes.

Place potatoes in a large pot with skins on. Add enough water to cover potatoes and bring to a boil. Boil for 35 minutes. Once tender, slice them in 1/2-inch thick slices and let cool.

Fill a pot with oil and heat to 360°F.

Place eggs in a medium sized bowl and in a separate medium sized bowl, place flour. Remove seafood from marinade, dip the seafood into bowl with egg mixture and then transfer to bowl with flour and coat evenly Place in hot oil. Fry the fish for 1.5 minutes, followed by the shrimp for 1.5 minutes and then the calamari for 2 minutes. Once the seafood is crispy, remove from the oil and place on a paper towel. Season with salt and pepper.

Drizzle canola oil onto a skillet over medium-high heat. Fry the potato slices until edges are crisp and place them on a paper towel. Season with salt.

 

For spicy mayo mix

In a bowl, mix mayonnaise, lime juice, and lime zest. Add the TABASCO® Sauce, chopped cilantro, and pepper to taste, and mix well. Set aside.

For salsa

Rinse the sliced onion in cold water. In a bowl, mix the sliced vegetables with lime juice, TABASCO® Sauce, and parsley. Season with salt and pepper to taste.

 

Serving Suggestion

On a flat plate, add 2 fried potato slices and arrange the fish, calamari rings, and whole shrimp together with the calamari tentacles on top. Top with spicy mayo mix and salsa. Sprinkle scallions and serve immediately.

 

Makes 4 servings.