Tiradito de Rocoto

RED PEPPER TIRADITO

PREPARATION

Rocototo paste

Cut the rocoto in half and remove the seed and vein (this is discarded), pour the oil in a saucepan over high heat first, add the rocoto in pieces, lower the heat and cook until soft, then puree in a Thermomix, blender or blender, pass through a fine sieve and set aside in the refrigerator.

Remove the skin from the mackerel loin, remove the bones and cut in a biased way, set aside.

In a cold bowl mix the tiger's milk and the rocoto paste, adjust the salt and acidity if necessary, set aside.

Arrange the leche de tigre de rocoto in a deep shallow dish, on top of it the mackerel cuts, the yucca and finally the cilantro and aji limo.

TIGER'S MILK

PREPARATION

Mix all the ingredients in a blender and blend for approximately 10 seconds, then strain. Once strained, mix with the lime juice and add the lime juice.

Salt, always looking for the balance between the salt and the acidity of the lime, refrigerate.