Abalone Tiradito

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 a hot sauce. The basis of the tiradito is fresh fish (in this case, we do not have a classic fish tiradito, but abalone) of any variety, a sharp knife and juicy lime.

So let's get started.

Prepare abalone:

- the abalone must be removed from the shells, cut up, leaving only meat for cooking;
- wash the meat, dry it well and chop it thinly with a sharp knife into slices;
- the slices must be dried with a napkin and slightly frozen.

Prepare the marinade, for which it is necessary:

- put lime juice in a ceramic dish;
- finely chop garlic and add to lime juice;
- mix and salt the marinade with sea salt.

Marinate frozen slices of abalone for 25 minutes in a cool place.

Meanwhile, prepare the sauce for serving:

- combine beans, chopped coriander, parsley and celery in a blender bowl;
- add dried hot pepper, chopped pods of hot green and red peppers, while leaving a couple of rings of pepper for decoration;
- pour in olive oil;
- grind the sauce with a blender until smooth.

Serve marinated slices of abalone with hot sauce on a sink or plate, garnished with rings of green and red pepper.

Bon appetit!