🐟 Tiradito
Tiradito is a Peruvian dish of raw white fish cut into thin, sashimi-like slices and dressed with a bright sauce of lime juice and yellow aji amarillo chilli, with ginger and fresh cilantro. The fish stays silky and delicate, while the sauce is sharp, fruity and spicy. It is served cold as a starter, straight after dressing.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g very fresh white fish
- 4 limes, juice
- 2 tbsp aji amarillo paste
- 10 g fresh ginger, grated
- 1 small garlic clove, grated
- Fresh cilantro leaves
- Salt
Method
- Chill the fish well, then slice it thinly against the grain with a sharp knife.
- Arrange the slices flat on a cold plate and season lightly with salt.
- Mix the lime juice, aji amarillo paste, ginger and garlic into a smooth sauce.
- Pour the sauce over the fish just before serving.
- Scatter with cilantro and serve straight away.
How to make it lighter
- Use lean white fish such as sole or sea bass; it is naturally low in fat.
- Make the sauce without any added oil; the lime and chilli carry the flavour.
- Serve with a side of salad or cucumber instead of fried corn or chips.
History
Tiradito developed in Peru in the 20th century and is usually credited to the influence of Japanese immigrants, whose sashimi-style slicing met the Peruvian tradition of citrus-cured ceviche. Unlike ceviche, it has no onion, and the sauce is poured over the slices just before serving.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →