Tiradito with Tucupi Aguachile

25m

A super refreshing mix between northern Brazil and Latin America! A perfect dish for hot summer days—a light dinner or a perfect appetizer to impress your guests! Serve it with chips, green salad, and a tropical fruit or citric cocktail for the most refreshing meal.

Here we used pickled red onions and pickled maroon cucumber, yet feel free to choose any other pickles you prefer, such as carrots, beets, or cucumber.

And if you want to make your own red onions and maroon cucumber pickles, no worries, chef Pedro Franco also teaches you how to here at CREME!

Add 400 ml of tucupi to a saucepan over medium heat
Peel ¼ thumb of ginger and add to the tucupi
Trim and deseed 1 chili pepper and add to the tucupi
Simmer for 10m to set the flavors. Transfer to another container and discard the ginger and chili
Chop the white part of 4 scallions. Reserve the greens for another recipe
Trim, peel, and roughly chop ½ cucumber
Add the cucumber and chopped scallions to a blender
Add the tucupi and blend on high speed until smooth. Add a little bit of water if the taste is too strong or too spicy
Sieve it through a fine mesh sieve. The tucupi aguachile is ready
Slice 2 white fish loins into 2 mm slices on a slight diagonal
Twist each slice and arrange half of them in a plate with high side
Top them with pickled vegetables to taste
Drizzle with a portion of the Tucupi Aguachile
Season with black pepper and salt to taste
Finish with extra virgin olive oil to taste and garnish with fennel fronds and edible flowers. The tiradito with tucupi aguachile is ready
Enjoy the invigorating flavors of this dish that will leave you craving for more!