Tiradito [0000952]

Ingredients:

1 pound fresh white fish fillets (such as sole, flounder, or tilapia), thinly sliced
1/2 cup fresh lime juice
1/4 cup fresh orange juice
2 cloves garlic, minced
1 tablespoon gluten-free soy sauce
1 tablespoon extra-virgin olive oil
1-2 fresh rocoto peppers or jalapeños, thinly sliced (adjust to taste)
1/4 cup fresh cilantro leaves, chopped
Salt and black pepper to taste

Instructions:

In a shallow dish, arrange the thinly sliced white fish fillets in a single layer.

In a mixing bowl, combine the fresh lime juice, fresh orange juice, minced garlic, gluten-free soy sauce, and extra-virgin olive oil. Mix well.

Pour the citrus marinade over the fish fillets, ensuring they are completely covered. Let the fish marinate for about 10-15 minutes. The acid in the citrus will "cook" the fish, turning it opaque.

While the fish is marinating, prepare the rocoto or jalapeño peppers by slicing them thinly. Remove the seeds for less heat, or leave them in for spicier tiradito.

After the fish has marinated, remove it from the citrus marinade and arrange the slices on a serving platter.

Drizzle a little of the marinade over the fish.

Garnish the tiradito with sliced rocoto or jalapeño peppers, fresh cilantro leaves, and a pinch of salt and black pepper.

Serve your gluten-free tiradito immediately as an appetizer.

This gluten-free tiradito is a vibrant and refreshing Peruvian dish that combines the freshness of citrus with the subtle flavors of fish and a touch of heat from the peppers. Enjoy its bright and zesty taste!