Shrimp Tiradito
One serving.
Ingredients:
12 Shrimps
5 Lemons
2 tablespoons of hot pepper paste
1 Sweet potato
1 tablespoon of shrimp Coral
To Prepare:
In a double boiler, beat the shrimp coral until it turns an intense red.
To prepare the hot pepper paste: blanche the hot pepper without seeds or veins and change the boiling water three times. Blend (without the water) and strain.
Place shrimp coral in a bowl and mix with the hot pepper paste and lemon juice, add salt, monosodium glutamate, one sprig of celery, one sprig of coriander and 1 clove of garlic. Steep for a few minutes and then strain.
Clean the shrimps and use only the tails, skewer lengthwise to prevent them from coiling while cooking, blanche in concentrated fish broth for a couple of minutes so that they don't dry up.
Place the shrimp tails on serving dish, cover with hot pepper and lemon sauce, and sprinkle with chives.
Decorate with small balls of glazed sweet potato and grained corn.
LECHE DE TIGRE
(TIGER’S MILK)
Ingredients:
88 grs of fish leftovers
295 mlof fish broth
295 ml of lemon juice
20 grs of celery
2 cloves of garlic
1 sprig of coriander
5 grs of ginger
2 Red (limo) peppers
3 grs of Aji-no-moto (monosodium glutamate)
Salt
Pepper
To Prepare:
Leche de Tigre is basically the seasoning for cebiche or tiradito.
To prepare this Leche de Tigre, mix all ingredients in blender with 1 or 2 ice cubes and strain. Serve in small glass or cup.
Optionally you can add one measure of Pisco and fresh fish, diced small.
