- View
Brief Overview
Tiradito is one of Peru’s most elegant seafood dishes. It blends the delicate precision of sashimi with the bright acidity of ceviche. The result is a plate that looks subtle but delivers bold, clean flavours that arrive quickly and linger just enough to keep you wanting more.
This is not a dish that needs layering or complexity to stand out. It thrives on simplicity. Thinly sliced raw fish, a sharp citrus chilli sauce, and a chilled plate are all it takes. The first bite tells you everything you need to know.
Tiradito brings refinement without formality. It is light, refreshing, and never far from the ocean it came from. Its quiet beauty is part of the appeal, but its flavour is what truly earns it a lasting place in Peruvian cuisine.
What Is Tiradito?
Tiradito is a raw fish dish that resembles sashimi in form but is deeply rooted in Peruvian flavour. Unlike ceviche, which cures the fish, Tiradito is dressed just before serving. The fish remains completely raw, preserving its smooth texture and delicate sweetness.
There are no onions or chunky garnishes here. The focus is on thin slices of white fish arranged flat on the plate. The dressing, made with lime juice and yellow chilli, is poured lightly over the fish, allowing it to shine through the acidity.
It is typically served cold, with each piece cut against the grain for a soft, buttery bite. Though minimalist in appearance, it offers a powerful contrast of flavours that makes it one of the most memorable cold starters in Peruvian cooking.
Ingredients and Taste
Fresh white fish is essential. Corvina, flounder, or snapper are often used. The fish must be firm and of the highest quality, as it is served raw. Each slice is thin, allowing the dressing to coat it evenly without overwhelming its natural flavour.
The dressing is where the personality of Tiradito comes through. Aji amarillo provides both heat and colour. Lime juice adds brightness, while garlic and salt offer depth. Some variations include ginger or coriander for an extra lift.
The taste begins with a burst of citrus, followed by the slow warmth of the chilli. The fish carries a clean, slightly sweet note, making the contrast with the sauce even sharper. It is a dish built on freshness and balance, never excess.
A Taste of History
Tiradito reflects the influence of Japanese migration in Peru. In the early 1900s, Japanese immigrants brought with them a deep respect for raw fish and precise knife work. These techniques met Peruvian ingredients and a new style of ceviche was born.
While classic ceviche cures the fish in citrus for several minutes, Tiradito is about immediacy. The fish is sliced and served right away, echoing Japanese sashimi in both speed and intention. The marinade is a finishing touch, not a preparation.
Over time, Tiradito became a staple in coastal cuisine, especially in Lima. Its refined style appealed to chefs and diners alike. Today, it features on menus from simple seafood spots to fine dining restaurants, always showcasing Peru’s coastal spirit.
More than a modern twist, Tiradito is a result of cultural connection and culinary respect. It shows how migration shaped Peruvian food, not by replacing tradition but by enriching it. What remains is a dish that is bold, fresh, and truly Peruvian.
How to make Peruvian Tiradito
Tiradito is a refined Peruvian raw fish dish, blending Japanese slicing precision with bold Peruvian flavours. Unlike traditional ceviche, the fish remains uncooked in citrus without onions, allowing the silky texture to shine. Timing and balance are key to honour this elegant dish. See the recipe card at the bottom for printable directions
Ingredients
For the fish
- 500g sashimi grade white fish (fluke, snapper, or sea bass), thinly sliced
For the sauce (Leche de Tigre)
- 120ml freshly squeezed lime juice (not bottled)
- 1 small garlic clove, minced
- 2 cm piece fresh ginger, grated
- 1 fresh yellow chilli (ají amarillo), deseeded and chopped
- 1 tbsp fish stock (or cold water)
- 1 tbsp evaporated milk (optional, for smoother texture)
- Salt to taste
For garnishing
- Fresh coriander leaves, finely chopped
- Thinly sliced radish
- Cooked sweet potato, sliced
- Cooked corn (choclo), kernels removed
- A few drops of olive oil (optional)
Cooking Instructions
Step 1: Prepare the fish
To begin, pat the fish dry with kitchen paper. Using a very sharp knife, slice the fish into thin, even strips across the grain, similar to sashimi. Lay the slices flat on a chilled serving plate. Move to sauce preparation.
Step 2: Blend the sauce
In a blender, combine lime juice, garlic, ginger, yellow chilli, fish stock, and evaporated milk. Blend until smooth. Taste and season with salt. Adjust chilli for heat as needed. Continue with straining.
Step 3: Strain for a clean finish
Pour the blended sauce through a fine sieve into a bowl to remove pulp and create a silky texture. Press gently with a spoon to extract all the flavour. Set aside briefly while garnishing components are prepared.
Step 4: Chill the sauce
Place the strained sauce in the fridge for 10 minutes to allow flavours to meld. This short rest sharpens the citrus and brings out the chilli’s aroma. Transition to plating accompaniments.
Step 5: Prepare garnishes
Slice cooked sweet potato and radish into thin rounds. Remove corn kernels from the cob. Chop fresh coriander just before serving to preserve its brightness. Begin final plating steps.
Step 6: Spoon sauce over fish
Remove the sauce from the fridge. Spoon it gently over the fish, covering each slice but not drowning the plate. The acid will lightly cure the surface on contact.
Step 7: Add garnishes
Arrange sweet potato, corn, and radish slices neatly around the fish. Sprinkle chopped coriander over the top and add a few drops of olive oil for extra depth if desired.
Step 8: Serve immediately
Serve the dish immediately while the textures remain fresh and the fish is only lightly cured. Offer extra lime wedges on the side for personal adjustment.
Final Step: Presentation and sides
Present Tiradito on a cold plate or stoneware platter to maintain temperature. Serve as a refreshing starter or elegant appetiser. Pair with chilled Pisco or a crisp white wine for a full Peruvian experience.
Variations and substitutions
- Use ají limo or habanero if ají amarillo is unavailable, adjusting heat to taste.
- Swap white fish with yellowfin tuna for a firmer texture.
- Replace evaporated milk with coconut milk for a coastal twist.
Cooking Tips for Perfect Tiradito
- Use only sashimi grade fish and slice it just before serving.
- Keep all ingredients cold throughout to preserve freshness.
- Strain the sauce for a clean finish and professional appearance.
- Adjust lime juice acidity depending on ripeness and taste preference.
Peruvian Tiradito (Sashimi Style Ceviche)
Ingredients
For the fish
- 500 g sashimi grade white fish fluke, snapper, or sea bass, thinly sliced
For the sauce (Leche de Tigre)
- 120 ml freshly squeezed lime juice not bottled
- 1 small garlic clove minced
- 2 cm piece fresh ginger grated
- 1 fresh yellow chilli ají amarillo, deseeded and chopped
- 1 tbsp fish stock or cold water
- 1 tbsp evaporated milk optional, for smoother texture
- Salt to taste
For garnishing
- Fresh coriander leaves finely chopped
- Thinly sliced radish
- Cooked sweet potato sliced
- Cooked corn choclo, kernels removed
- A few drops of olive oil optional
Instructions
- To begin, pat the fish dry with kitchen paper. Using a very sharp knife, slice the fish into thin, even strips across the grain, similar to sashimi. Lay the slices flat on a chilled serving plate. Move to sauce preparation.
- In a blender, combine lime juice, garlic, ginger, yellow chilli, fish stock, and evaporated milk. Blend until smooth. Taste and season with salt. Adjust chilli for heat as needed. Continue with straining.
- Pour the blended sauce through a fine sieve into a bowl to remove pulp and create a silky texture. Press gently with a spoon to extract all the flavour. Set aside briefly while garnishing components are prepared.
- Place the strained sauce in the fridge for 10 minutes to allow flavours to meld. This short rest sharpens the citrus and brings out the chilli’s aroma. Transition to plating accompaniments.
- Slice cooked sweet potato and radish into thin rounds. Remove corn kernels from the cob. Chop fresh coriander just before serving to preserve its brightness. Begin final plating steps.
- Remove the sauce from the fridge. Spoon it gently over the fish, covering each slice but not drowning the plate. The acid will lightly cure the surface on contact.
- Arrange sweet potato, corn, and radish slices neatly around the fish. Sprinkle chopped coriander over the top and add a few drops of olive oil for extra depth if desired.
- Serve the dish immediately while the textures remain fresh and the fish is only lightly cured. Offer extra lime wedges on the side for personal adjustment.
- Present Tiradito on a cold plate or stoneware platter to maintain temperature. Serve as a refreshing starter or elegant appetiser. Pair with chilled Pisco or a crisp white wine for a full Peruvian experience.
Leave a Review