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Recetas

"6 Recetas de Ceviches y Tiraditos sin Encender el Horno"

2024-12-11

En el mundo gastronómico peruano, existen dos preparaciones populares: el ceviche y el tiradito. Aunque tienen ciertas similitudes, también presentan diferencias significativas. Estos platos frescos y nutritivos son ideales para las estaciones cálidas y se pueden preparar de manera sencilla con productos de calidad. Aquí, exploraremos seis recetas rápidas y infalibles para comenzar el verano con sabor marino.

Descubre las distinciones entre el ceviche y el tiradito

El ceviche: Una tradición peruana

Hay quienes confunden estos dos platos, pero el ceviche tiene una historia única. Proviene de la tradición peruana y se elabora principalmente con carne cruda de pescado. La cebolla es protagónica en este plato, mientras que en el tiradito no aparece. Además, la forma en cómo se corta la carne es distinta: en cubos para el ceviche y en finas lonjas para el tiradito.Para preparar un ceviche de reineta, cortamos la carne recién limpia en dados pequeños y la ponemos en un bol. Luego, pelamos la cebolla, la cortamos en pluma y la agregamos. Abrimos el ají rocoto, lo limpiamos y lo cortamos en tiras grandes. Agregamos cilantro picado, sal y el jugo de los limones. Revolvemos todo bien y servimos inmediatamente. Si queremos complementarlo, podemos agregar otros productos cocidos previamente, como pulpo y camarones.

El tiradito: Carne grasa y sabrosa

El tiradito se diferencia del ceviche por la carne que utiliza. Tiene carne grasa, pero muy firme y con un sabor suave. Por ejemplo, la palometa es ideal para un tiradito. Cortamos la palometa en láminas finas, como sashimi, y la ponemos sobre un plato frío. Luego, pelamos el pomelo, lo cortamos en gajos y los colocamos encima del pescado. Mezclamos la salsa de soya con aceite de oliva y el jugo de medio pomelo y la bañamos el tiradito.La corvina también es excelente para un tiradito. Cortamos la corvina en finas láminas y la disponemos sobre un plato frío. Luego, pelamos y molemos la palta, cortamos el apio en cubitos y los mezclamos en un bol. Condimentamos con sal, aceite de oliva y el jugo de los limones y pintamos cada lámina de pescado.

Seguridad y frío

Siempre es importante mantener la cadena de frío del pescado y los mariscos. Al comprar el pescado en locales confiables, podemos garantizar su calidad fresca. Cuando llegue el momento de preparar, debemos refrigerar el pescado lo antes posible y solo sacarlo de ahí cuando sea necesario. Esto nos asegurará que el sabor y la textura del pescado sean los más excelentes.

Recetas rápidas y infalibles

Además de las recetas anteriores, también tenemos recetas para ceviche de almejas y tiradito de salmón. Para el ceviche de almejas, cortamos las almejas en tiras largas, las pasamos por agua hirviendo y luego las dejamos escurrir. Mientras tanto, preparamos la mezcla con cebolla, ají, cilantro, sal y jugo de limón. Para el tiradito de salmón, cortamos el salmón en finas láminas y lo disponemos sobre un plato frío. Luego, espolvoreamos semillas de sésamo y bañamos con salsa de soya y aceite de sésamo.En resumen, los platos ceviche y tiradito son una joya en la cocina peruana. Con estas recetas rápidas y infalibles, podemos disfrutar de sus sabores frescos y nutritivos durante el verano.

Antique photos and books grace the bookshelf at Pillar, an American bistro in the Bishop Arts District. Chef-owner Peja Krstic aims to infuse the place with soul. His wife Silvana's choice of antiques complements the 98-year-old building's charm and history in Oak Cliff, now a neighborhood bustling with restaurants. One of the standout cocktails at Pillar is the Lofty Idea, made with Irish whiskey, apple brandy, and fig. This restaurant space previously housed French bistro Boulevardier and Spanish eatery Cafe Madrid. Under Krstic's watch, Pillar is a bright and airy bistro with no culinary boundaries.

Uncover the Story Behind Pillar's Culinary Fusion

Antique Decor and Building History

The building that houses Pillar is nearly a century old. The new restaurant design features checkered booths and dainty wallpaper, with exposed brick showing its age and charm. It adds to the overall allure of the place.Peja Krstic immigrated to Dallas 20 years ago after visiting a family member. He initially planned to become an attorney but worked in restaurants part-time to make ends meet. His diverse chef jobs over the years include Italian at Arcodoro Pomodoro, American at Jasper's, Asian fusion at Fuse, steak at Chamberlain's, and upscale bar food at Standard Pour.

Unique Dishes and Culinary Combinations

An early favorite at Pillar is the beef tartare ($20), which looks like a stuffed mushroom rather than raw meat. Krstic stuffs crispy hashbrown cups with beef, kimchi mayo, and chives. It's rich and small, just perfect.Tuna carpaccio ($22) on the menu might seem like the expected beef tartare but is actually a "sheet" of raw tuna with lump crab remoulade beneath.Roasted beets ($16) are braised in hibiscus tea and served with ricotta, toasted hazelnuts, and dill. The leeks ($19) come with butter-poached crab, adding a seasonal touch.The rest of the menu includes familiar dishes like a double-patty cheeseburger with brisket pastrami ($19), pork rib cassoulet ($29), shrimp and grits ($27), and a delicious-looking duck, leek, and bacon pot pie ($28). The agnolotti filled with ricotta and caramelized onions and grilled short rib ($28) is another of Krstic's favorites.

Signature Cocktails and Themed Menu

The cocktail menu keeps up the "pillar" theme. The Prima Donna is a "spiced and spicy" mezcal drink with a house-made hibiscus-beet mixer, named for fiery redhead Lucille Ball.The Zero Degrees, a classic gin martini served extra cold, is named for Nikola Tesla, the scientist who never got a college degree.The only menu item repeated from Krstic's other restaurant, Mot Hai Ba, is the chocolate cake. It's a tall slice, a play on red velvet with mascarpone, chocolate mousse, and more. Krstic claims it's the best chocolate cake in Dallas.Pillar is at 408 N. Bishop Ave., Dallas. It opened on December 8, 2024. Reservations are recommended, and it is closed on Mondays.For more food news, follow Sarah Blaskovich on X at @sblaskovich.

The committee's decision regarding ultra-processed foods has sparked much discussion. While they chose to postpone a firm stance, they did recommend focusing on the consumption of various nutritious foods such as vegetables, fruits, legumes, whole grains, nuts, and fish/seafood. There is substantial evidence indicating that these choices lead to better health outcomes.

Unveiling the Committee's Dietary Insights

Committee's Pending Decision on Ultra-Processed Foods

The committee's indecision on ultra-processed foods has left many in a state of anticipation. It highlights the complexity of modern food choices and the need for a comprehensive approach. These foods have become increasingly prevalent in our diets, and their impact on health is a topic of great concern. Research shows that a high consumption of ultra-processed foods is associated with various health issues, including obesity and chronic diseases. However, determining the exact boundaries and implications remains a challenge.

Despite the uncertainty, the committee's recommendation to emphasize the consumption of fresh and whole foods is a step in the right direction. These foods are rich in essential nutrients and offer a wide range of health benefits. By focusing on vegetables, fruits, legumes, whole grains, nuts, and fish/seafood, individuals can make more informed choices and improve their overall well-being.

Joanne Slavin's Perspective on the New Dietary Guidelines

Joanne Slavin, a renowned nutrition professor from the University of Minnesota who served on the 2010 Dietary Guidelines Advisory Committee, offers valuable insights into the new guidelines. She believes that while the guidelines won't bring about radical changes, they are a continuation of past recommendations. Taste, cost, convenience, culture, and nutrition all play a significant role in food choice.

Slavin emphasizes that it's not about completely overhauling our diets but rather making small, sustainable changes. By incorporating more of these nutritious foods into our daily meals, we can gradually improve our health. For example, adding a variety of vegetables to our salads or choosing whole grains instead of refined grains can make a big difference in our overall nutrient intake.

The Importance of Nutrient-Rich Foods for Health

The consumption of nutrient-rich foods is crucial for maintaining good health. Vegetables, fruits, legumes, whole grains, nuts, and fish/seafood are packed with vitamins, minerals, fiber, and healthy fats. These nutrients are essential for various bodily functions, including immune system support, digestion, and energy production.

Research has consistently shown that a diet rich in these foods is associated with a lower risk of chronic diseases such as heart disease, diabetes, and certain cancers. For instance, studies have found that individuals who consume a higher amount of fruits and vegetables have a reduced risk of developing these diseases. Additionally, the fiber in whole grains helps regulate blood sugar levels and promotes a healthy digestive system.