Abalone tiradito

8 servings
40 min

Tiradito is a dish of "Peruvian-Japanese" cuisine, the so-called Nikkei cuisine. The name of the dish, in Spanish tiradito, means - thin slices of raw fish in hot sauce. The basis of tiradito is fresh fish (in this case, we do not have a classic tiradito from fish, but from abalone) of any variety, a sharp knife and juicy lime. So, let's start. Let's prepare abalone: - the ears must be removed from the shells, cut, leaving only meat for cooking; - rinse the meat, dry well and chop with a thinly sharp knife into slices; - dry the slices with a napkin and freeze slightly. Prepare the marinade, for which it is necessary: - put lime juice in ceramic dishes; - finely chopped garlic and added to lime juice; - mix and salt the marinade with sea salt. Marinate frozen slices of abalone for 25 minutes in a cool place. Meanwhile, let's make a sauce to serve: - in a blender bowl, combine beans, crushed cilantro, parsley and celery; - add hot dried pepper, crushed pods of sharp green and red peppers, while leaving a pair of pepper rings for decoration; - pour olive oil; - grind the sauce until homogeneous with a blender. Serve pickled slices of abalone with spicy sauce on the sink or plate, garnishing with rings of green and red pepper. Enjoy your meal!