Hirame Tiradito Recipe
olive flounder topped with cucumber, shallot, cilantro, corn nuts, aji pepper purée, olive oil and maldon sea salt (5pcs)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Hirame
Thinly slice the olive flounder into sashimi-style pieces and arrange them neatly on a serving plate.
- 2
- 3
Assemble the Dish
Evenly distribute the cucumber and shallots over the flounder slices.
- 4
Add the Aji Pepper Purée
Drizzle the aji pepper purée over the assembled dish, ensuring each piece is garnished.
- 5
Finish with Olive Oil and Seasoning
Drizzle olive oil over the entire dish and sprinkle Maldon sea salt to taste.
- 6
Garnish and Serve
Top the dish with chopped cilantro and corn nuts for added crunch and flavor. Serve immediately.
