Tiradito is a Peruvian take on sashimi, with a spicy citrus sauce. It’s easy to prepare, light and with a wonderful chili kick!
This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.
Peru is a bit of a melting pot for cuisine from around the world. Many dishes that are now considered traditionally Peruvian incorporate styles from various immigrants from Europe, China and Japan.
Japanese immigrants came to Peru particularly in the 19th century and brought with them a cuisine which remains popular in the country today. Many dishes have a definite Peruvian twist, however, and this take on sashimi is a classic example. It combines thin slices of raw fish with a citrus and chili sauce.
What’s the difference between tiradito and ceviche?
Ceviche is undoubtedly better known than tiradito outside of the country. When you first describe them, they sound similar, since both involve raw fish, citrus juice and chili. But there are a few key differences:
- The fish in ceviche is typically cut in chunks while it’s sliced in tiradito.
- You leave the fish in the lime marinade for ceviche but tiradito is served with the sauce drizzled on top.
- Ceviche often includes onions while that’s rare in tiradito.
- The tiradito sauce has additional elements of garlic and ginger which are less common in ceviche.
Tips for making tiradito
In case you are worried that this dish has a few ingredients, don’t. It’s incredibly quick to make. In fact the only part that can be slightly tricky is slicing the fish. I’d recommend a firmer fish so it cuts more easily without falling apart and make sure it’s sushi grade. It’s always worth finding a good fish market for raw dishes.
The most important tip is to have a very sharp knife – this makes it s lot easier. Your fish should be as firm as possible so make sure the fish is well chilled. You can even freeze it a minute if you like to cool more but not freeze it.
Then, cut the fish across the grain. If you can, cut at a slight angle away form you to make longer slices, but this is not essential. Once sliced, chill the fish while you make the sauce. It’s as simple as mixing everything together.
This dish is often served with giant corn and a round of sweet potato, but you can also have it just as it is or with a side salad. It really just depends whether you want to make it into a slightly bitter dish or not.
Tiradito is a Japanese-Peruvian fusion dish that really combines the best from both cultures. The thinly sliced fish and bright chili-citrus sauce complement each other so well, with wonderful flavors. Give it a try and enjoy.
If you like raw dishes (or almost raw), try these other favorites:
- Tuna tataki – seared tuna with citrus-soy dressing
- Scallop ceviche – lime and chili-cured scallops
- Salmon poke bowl – a tasty mix of salmon in a light soy dressing with rice, fruit and veg
Plus try these other Peruvian dishes:
- Aji de gallina (Peruvian chicken stew)
- Causa rellena (a potato and tuna layered appetizer)
- Plus get more South American recipes in the archives.
- 1/4 lb white fish as a chunk, ideally even in shape - I used hake loin
- 1 tbsp lime juice
- 1 tbsp lemon juice
- 1 tbsp aji amarillo paste fresh if you can find it
- 1/4 tsp salt
- 1/4 tsp grated ginger
- 1/4 tsp grated garlic
- a little cilantro to decorate
- Thinly slice the fish and place on a plate. Chill while you prepare the sauce.
- Mix the sauce ingredients together well (lime and lemon juices, aji amarillo, salt, ginger and garlic) then pour over the fish. Serve immediately.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
Remember to pin for later!