Gastronomixs

Rump tiradito

Tiradito is a variation on the Peruvian ceviche that does not contain onion. In this recipe, we use beef instead of fish which is often used.

Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.

Rump tiradito

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Ingredients

80

g

rump

100

ml

lime juice

1

 

chilli pepper, preferably yellow

20

g

freshly cooked sweetcorn

50

ml

olive oil

5

leaves

coriander

Preparation method

  • Cut the rump into thin slices and lay flat on a plate.
  • Make the dressing by blending together the lime juice, chilli pepper, sweetcorn, olive oil, and coriander. Pass through a fine sieve.
  • Drizzle the dressing over the meat and leave the meat to marinate for a few minutes.

Serving suggestions

  • Serve with boiled or baked sweet potato.
  • Serve with avocado, tomato, and/or onion components.

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