A perfect appetizer dish to share with friends during Summer, fresh and different: Fish Tiradito
This recipe is part of a compensated campaign in collaboration with Kikkoman® and Latina Bloggers Connect. I received compensation and products for its realization. The recipe and all opinions are mine and have not been edited by others.
Peruvian food is very popular in Chile and rightly so, as it is delicious. Peru and Chile enjoy an abundance of seafood generously provided by the Pacific Ocean. With my family in the summer, while on vacation on the beach, we didn’t eat any beef. Fresh fish was king.
Today, ceviche is a traditional appetizer in Chile, and also Tiraditos are becoming popular. They are a close relative to sashimi, but with Latin flavors. Remember that raw fish must be consumed safely to avoid the risk of anisakiasis. You must use previously frozen fish, this kills the parasite in question. In supermarkets, ask for raw fish, sushi grade.
For this recipe, I used Kikkoman® soy sauce, I love how versatile it is and the flavor it provides, complex and tasty without being overpowering. Kikkoman® soy sauce is aged, as wine, for months and produced with the traditional method to develop its characteristic flavor and color. Definitely a staple in my kitchen. I use it a lot to marinate chicken and pork before grilling or cooking in the pan. In this Tiradito it brings a taste you will not want to miss.
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Fish Mango Tiradito
- 1 pound of raw white fish (sushi grade)
- 1/2 cup lemon juice
- 1 ripe mango
- 3 tablespoons Kikkoman® soy sauce
- 1 tablespoon sugar
- 1 tablespoon pisco, optional
- 1 ripe avocado
- finely chopped cilantro for garnish
- Thaw fish, ideally when still very cold and cut into thin slices. Keep refrigerated.
- Peel the mango and place half of the pulp in the blender. The other half, chop into small cubes.
- Blend soy sauce, pisco, sugar and lemon juice. Blend them until a sauce form, taste and adjust the seasoning.
- Chop the avocado into small cubes.
- In a large serving plate, place the sliced fish, barely overlapping each other.
- Place the sauce gently around, allowing the fish to be covered slightly at the edges.
- Place the chopped mango and avocado in the center of the fish and garnish with cilantro. Serve.