{"id":6007,"date":"2015-01-26T08:43:34","date_gmt":"2015-01-26T13:43:34","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=6007"},"modified":"2021-12-25T21:12:15","modified_gmt":"2021-12-26T02:12:15","slug":"receta-de-tiradito","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/receta-de-tiradito\/","title":{"rendered":"Receta de Tiradito"},"content":{"rendered":"<p>Nuestra inclinaci\u00f3n por el <a title=\"Tiradito de Trompeta Lisa\" href=\"https:\/\/www.le-fort.org\/tiradito-de-trompeta-lisa\/\">Tiradito<\/a> es bien conocida. Incluso <a title=\"Feria Gastron\u00f3mica y Cultural Ritmos y Sabores\" href=\"https:\/\/www.loquecomemos.com\/feria-gastronomica-y-cultural-ritmos-y-sabores\/\">hemos participado en eventos haciendo Tiradito<\/a>. Pues bien, esta es otra receta que la ya publicada, que cambia la salsa por una con m\u00e1s presencia, y nos gust\u00f3 mucho. Agradecemos a Cristian Tavara por la receta.<!--more--><\/p>\n<figure id=\"attachment_6010\" aria-describedby=\"caption-attachment-6010\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2015\/01\/tiradito-2015-img-2.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6010\" data-permalink=\"https:\/\/le-fort.org\/cocina\/receta-de-tiradito\/tiradito-2015-img-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/tiradito-2015-img-2.jpg?fit=960%2C600&amp;ssl=1\" data-orig-size=\"960,600\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Tradito con chifles de yuca\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/tiradito-2015-img-2.jpg?fit=960%2C600&amp;ssl=1\" class=\"size-full wp-image-6010\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/01\/tiradito-2015-img-2.jpg?resize=960%2C600&#038;ssl=1\" alt=\"Tradito con chifles de yuca\" width=\"960\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/tiradito-2015-img-2.jpg?w=960&amp;ssl=1 960w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/tiradito-2015-img-2.jpg?resize=600%2C375&amp;ssl=1 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/a><figcaption id=\"caption-attachment-6010\" class=\"wp-caption-text\">Tradito con chifles de yuca<\/figcaption><\/figure>\n<p>Recordaremos que el Tiradito es un plato de la <a title=\"Comida peruana en www.loquecomemos.com\" href=\"http:\/\/www.loquecomemos.com\/etiqueta\/comida-peruana\/\">cocina peruana<\/a> que tiene influencia japonesa en el corte del pescado como para <em>sashimi<\/em>.<br \/>\nOtro tema importante (<em>muy<\/em> importante para algunos) es que no lleva cebolla.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2015\/01\/tiradito-2015-img.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6011\" data-permalink=\"https:\/\/le-fort.org\/cocina\/receta-de-tiradito\/tiradito-2015-img\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/tiradito-2015-img.jpg?fit=960%2C600&amp;ssl=1\" data-orig-size=\"960,600\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"tiradito-2015-img\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/tiradito-2015-img.jpg?fit=960%2C600&amp;ssl=1\" class=\"aligncenter size-full wp-image-6011\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/01\/tiradito-2015-img.jpg?resize=960%2C600&#038;ssl=1\" alt=\"tiradito-2015-img\" width=\"960\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/tiradito-2015-img.jpg?w=960&amp;ssl=1 960w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/tiradito-2015-img.jpg?resize=600%2C375&amp;ssl=1 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/a><\/p>\n<p>Este Tiradito se prepara de la siguiente manera. Es para 4 personas:<\/p>\n<h2>Ingredientes<\/h2>\n<h3>Para la salsa<\/h3>\n<ul>\n<li>4 aj\u00edes amarillos grandes<\/li>\n<li>1 pimiento rojo<\/li>\n<li>1\/2 diente de ajo<\/li>\n<li>Sal y pimienta<\/li>\n<li>1 taza de aceite vegetal<\/li>\n<\/ul>\n<h3>Para el pescado<\/h3>\n<ul>\n<li>700 grs. de pescado blanco y firme, limpio. Aqu\u00ed utilizamos trompeta lisa pero se puede hacer de lenguado, corvina, dorado, reineta y un largo etc\u00e9tera.<\/li>\n<li>Sal<\/li>\n<li>2 tazas de jugo de lim\u00f3n<\/li>\n<li>1 trocito peque\u00f1o de jengibre fresco, en l\u00e1minas<\/li>\n<li>1 tallito de apio, picado en rebanadas<\/li>\n<li>Los corazones de dos cebollas moradas<\/li>\n<li>Cilantro picado, para decorar<\/li>\n<\/ul>\n<h2>Preparaci\u00f3n<\/h2>\n<h3>Pescado<\/h3>\n<p>Se corta el pescado (el de las fotos es trompeta lisa) en tiras de aproximadamente 1 x 1 x 5 cm., se dispone en una bandeja con sal suficiente.<\/p>\n<p>Se deja reposar<strong> dos minutos por reloj<\/strong>, y se transfiere a un bol con el jugo de lim\u00f3n, jengibre, apio y los corazones de las cebollas. Lo dejamos en el jugo de lim\u00f3n por <strong>siete minutos por reloj<\/strong>. Pasado este tiempo lo sacamos del lim\u00f3n y lo\u00a0disponemos en el plato. Reservemos el jugo de reposo del pescado para la salsa, como veremos m\u00e1s abajo.<\/p>\n<h3>Salsa<\/h3>\n<p>Cocinamos los aj\u00edes y el pimiento por 5 minutos en agua hirviendo. Pasado este tiempo, la c\u00e1sacara sale f\u00e1cilmente.<\/p>\n<p>Ponemos la carne de los aj\u00edes y del pimiento en la licuadora junto con medio diente de ajo, 1\/4 de taza del jugo de reposo del pescado, sal y pimienta a gusto y una taza de aceite. Licuamos hasta que se forme una salsa homog\u00e9nea.<\/p>\n<p>Cubrimos el pescado con la salsa y servimos con\u00a0ma\u00edz tostado y chifles, decorado con cilantro picado.<\/p>\n<figure id=\"attachment_6008\" aria-describedby=\"caption-attachment-6008\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2015\/01\/tiradito-2015-evento-2.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6008\" data-permalink=\"https:\/\/le-fort.org\/cocina\/receta-de-tiradito\/tiradito-2015-evento-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/tiradito-2015-evento-2.jpg?fit=960%2C600&amp;ssl=1\" data-orig-size=\"960,600\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Plato tiradito evento\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Plato de tiradito que servimos en un evento, en plato desechable&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/tiradito-2015-evento-2.jpg?fit=960%2C600&amp;ssl=1\" class=\"size-full wp-image-6008\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/01\/tiradito-2015-evento-2.jpg?resize=960%2C600&#038;ssl=1\" alt=\"Plato de tiradito que servimos en un evento, en plato desechable\" width=\"960\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/tiradito-2015-evento-2.jpg?w=960&amp;ssl=1 960w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/tiradito-2015-evento-2.jpg?resize=600%2C375&amp;ssl=1 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/a><figcaption id=\"caption-attachment-6008\" class=\"wp-caption-text\">Plato de tiradito\u00a0con ma\u00edz tostado y chifles de verde y de camote<\/figcaption><\/figure>\n<p>Prueben la receta y cu\u00e9ntennos c\u00f3mo la encuentran.<\/p>\n<p>[fin]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Receta de tiradito de pescado, receta de la cocina peruana de pescado encurtido en lim\u00f3n con una salsa de aj\u00ed.<\/p>\n","protected":false},"author":1,"featured_media":6012,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2],"tags":[89,73,157,21],"class_list":["post-6007","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-aji","tag-comida-peruana","tag-curtido-con-limon","tag-pescado","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/tiradito-2015.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-1yT","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":3073,"url":"https:\/\/le-fort.org\/cocina\/tiradito-de-trompeta-lisa\/","url_meta":{"origin":6007,"position":0},"title":"Tiradito de Trompeta Lisa","author":"Le-Fort.org","date":"31 de Enero, 2013","format":false,"excerpt":"Receta de tiradito de trompeta lisa. El tiradito es una preparaci\u00f3n peruana de pescado, y la trompeta lisa es un pez ecuatoriano. Ambos se complementan excelentemente.","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/01\/hd-tiradito.jpg?fit=600%2C225&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/01\/hd-tiradito.jpg?fit=600%2C225&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/01\/hd-tiradito.jpg?fit=600%2C225&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":57,"url":"https:\/\/le-fort.org\/cocina\/chicharron-de-pescado-y-mixto\/","url_meta":{"origin":6007,"position":1},"title":"Chicharr\u00f3n de pescado (y mixto)","author":"Le-Fort.org","date":"19 de Julio, 2011","format":false,"excerpt":"Otro cuasidescubrimiento en nuestro viaje han sido los chicharrones de pescado y mixto. En este caso son trocitos de pescado o pescado, calamar, camarones y otros mariscos que han sido apanados y fritos. Creemos que nunca m\u00e1s comeremos pescado frito y lo reemplazaremos por chicharrones. Hemos comido casi tanto chicharr\u00f3n\u2026","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/chicharrones-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/chicharrones-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/chicharrones-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/chicharrones-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/chicharrones-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7444,"url":"https:\/\/le-fort.org\/cocina\/ceviche-la-receta-definitiva\/","url_meta":{"origin":6007,"position":2},"title":"Ceviche, la Receta Definitiva","author":"Le-Fort.org","date":"26 de Enero, 2016","format":false,"excerpt":"La receta de ceviche que desplaza a todas las otras recetas de ceviche. Esta es nuestra favorita.","rel":"","context":"En &quot;Productos del Mar&quot;","block_context":{"text":"Productos del Mar","link":"https:\/\/le-fort.org\/cocina\/categoria\/productos-del-mar\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/01\/ceviche-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/01\/ceviche-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/01\/ceviche-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/01\/ceviche-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/01\/ceviche-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1755,"url":"https:\/\/le-fort.org\/cocina\/receta-pescado-amritsari-amritsari-fish\/","url_meta":{"origin":6007,"position":3},"title":"Receta: Pescado Amritsari (Amritsari Fish)","author":"Le-Fort.org","date":"4 de Abril, 2012","format":false,"excerpt":"Receta de Amritsari Fish, una variante del norte de la india del pescado frito.","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/04\/hd-amritsari.jpg?fit=600%2C225&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/04\/hd-amritsari.jpg?fit=600%2C225&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/04\/hd-amritsari.jpg?fit=600%2C225&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":5118,"url":"https:\/\/le-fort.org\/cocina\/molee-curry-de-pescado-con-leche-de-coco\/","url_meta":{"origin":6007,"position":4},"title":"Molee \u2013 Curry de Pescado con Leche de Coco","author":"Le-Fort.org","date":"7 de Enero, 2014","format":false,"excerpt":"Receta de Molee, curry del sur de India (Kerala) que consiste en pescado previamente marinado y frito, y luego cocinado en una salsa de leche de coco.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/molee-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/molee-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/molee-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/molee-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/molee-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":2322,"url":"https:\/\/le-fort.org\/cocina\/receta-penne-con-salsa-amatriciana\/","url_meta":{"origin":6007,"position":5},"title":"Receta: Penne con Salsa Amatriciana","author":"Le-Fort.org","date":"3 de Diciembre, 2012","format":false,"excerpt":"Aprende la receta de la salsa Amatriciana para las pastas. 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