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plate of tiradito with chili-lime sauce
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5 from 2 votes


This classic Japanese-Peruvian dish is easy to prepare and makes a wonderful appetizer.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Appetizer/Starter
Cuisine: Peruvian
Servings: 1 (or 2 if smaller portions)
Calories: 106kcal
Author: Caroline's Cooking


  • ¼ lb white fish 110g, as a chunk, ideally even in shape - I used hake loin
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice
  • 1 tablespoon aji amarillo chili paste ( or better fresh if you can find it)
  • ¼ teaspoon salt
  • ¼ teaspoon grated ginger
  • ¼ teaspoon 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.


Calories: 106kcal | Carbohydrates: 7g | Protein: 20g | Fat: 1g | Saturated Fat: 1g | Sodium: 669mg | Potassium: 473mg | Sugar: 2g | Vitamin C: 13mg | Calcium: 46mg | Iron: 1mg