Tiradito is Peruvian style sashimi. It differs from ceviche in that the sauce or marinade is applied just before serving so that the pieces of fish fillet remain uncooked by the acid of the lemon or lime juice. The fish is truly raw, but the sauce gives it some good flavor. The version I had at Inka in Palm Springs had some twenty slices of raw white fish (probably red snapper), the aji amarillo sauce had the perfect balance of sour, salty, and spicy, and the two slices of sweet potato came with a surprise: they'd been cooked with cinnamon. The dish was garnished with marinated red onion slaw for crunch and some large corn kernels for starch. What you see in the pic is just half of the good stuff I got.
Location: Inka, 360 North Palm Canyon Drive, Palm Springs, California. Date: June 4, 2022.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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