Tiradito is a popular Peruvian appetizer that reflects how Japanese cuisine has influenced Peruvian cooking. It is prepared with sashimi-style fresh fish that is marinated with lime juice. Tiradito is similar to ceviche, but the fish isn’t diced into cubes and no onions are used. Both are typically garnished with boiled potatoes and Peruvian corn. The most important aspect of preparing Tiradito is finding fresh fish. Because it is not cooked over heat, it is imperative the fish be of good quality. As much as the citric acid in the lime juice can kill germs, it’s not perfect. Here is how we prepared the dish in our Peruvian Cooking Class in Lima.
Yields: 4 servings
Because the original recipe was in metric, I left the measurements with their approximate US conversions in parentheses
- 600 gr (just over 1 lb) of your preferred fresh fish or cooked seafood
- 15 limes
- 1 red chili pepper (aji limo)
- 2 yellow chili peppers (aji amarillo) or 3 tbsp of aji amarillo purée
- 1/2 garlic clove
- 1/2 celery stalk
- few coriander leaves, few parsley leaves
- salt and pepper
Cut the fish meat into thin slices of 5cm by 2cm (comparable to the Japanese Sashimi cut).
Squeeze the limes and filter the juice with a strainer. Purée the aji Amarillo, celery, garlic, 2 tsp of salt and a piece of fish in a blender until you get a creamy sauce. Add to the lime juice and stir, then add pepper to taste.
Finely mince some fresh aji amarillo and aji limo. The smaller the mince the better. Add 1 tbsp of each to the marinade sauce.
Arrange the fish on a plate and cover it with the marinade using a table spoon. Decorate the plate with coriander and parsley leaves. Garnish on the side with boiled or roasted corn, potato or sweet potato.