📝 About This Recipe
Tiradito is the elegant, sophisticated cousin of Ceviche, reflecting the profound influence of Japanese immigrants on Peruvian Nikkei cuisine. Unlike its rustic relative, Tiradito features fish sliced into delicate, sashimi-like ribbons that are napped in a vibrant, spicy citrus sauce just before serving. This version celebrates the golden glow of Aji Amarillo peppers, offering a perfect balance of silky texture, bracing acidity, and a gentle creeping heat that dances on the palate.
🥗 Ingredients
The Fish
- 1 lb Sashimi-grade Sea Bass or Fluke (very fresh, chilled, and skinless)
Aji Amarillo Leche de Tigre
- 3/4 cup Fresh Lime Juice (squeezed gently to avoid bitterness)
- 3 tablespoons Aji Amarillo Paste (available at Latin markets)
- 1/2 inch Fresh Ginger (peeled and smashed)
- 1 piece Garlic Clove (smashed)
- 1 tablespoon Celery Stalk (finely chopped)
- 2 pieces Fresh Cilantro Sprigs (stems included)
- 2 tablespoons Fish Stock or Cold Water (to mellow the acidity)
- 1 teaspoon Kosher Salt (or to taste)
Traditional Garnishes
- 1 large Sweet Potato (boiled, peeled, and sliced into rounds)
- 1/2 cup Choclo (Peruvian Corn) (boiled kernels)
- 1/4 piece Red Onion (very thinly sliced and rinsed in ice water)
- 1 handful Cilantro Leaves (for garnish)
- 1 piece Red Fresno Chili (thinly sliced into rings)
👨🍳 Instructions
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1
Place your serving platters in the refrigerator 30 minutes before starting. Tiradito must be served on ice-cold plates to maintain the fish's integrity.
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2
Prepare the 'Leche de Tigre' base by combining the lime juice, ginger, garlic, chopped celery, and cilantro sprigs in a small bowl. Let these aromatics steep for 10 minutes to infuse the juice.
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3
Strain the lime juice mixture through a fine-mesh sieve into a clean bowl, discarding the solids. You want a clear, infused liquid.
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4
Whisk the Aji Amarillo paste and the fish stock (or water) into the infused lime juice. Season with salt until the flavors pop—it should be bright, spicy, and savory.
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5
Keep the Leche de Tigre chilled in the refrigerator until the exact moment of assembly.
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6
Prepare the fish: using a very sharp sashimi knife (Yanagiba) or a chef's knife, slice the chilled fish against the grain into thin bias-cut rectangles, about 1/8 inch thick.
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7
Arrange the fish slices on the chilled plates in a single layer, slightly overlapping them like shingles or dominoes.
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8
Lightly season the raw fish slices with a tiny pinch of fine sea salt to begin the curing process just seconds before adding the sauce.
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9
Remove the sauce from the fridge and give it a quick stir. Spoon a generous amount of the Aji Amarillo Leche de Tigre over the fish until each slice is partially submerged.
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10
Place two slices of boiled sweet potato and a spoonful of choclo on the side of each plate to provide a starchy contrast to the acidity.
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11
Top the fish with the rinsed red onion slivers, Fresno chili rings, and fresh cilantro leaves for a burst of color and texture.
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12
Serve immediately. Unlike Ceviche, Tiradito is not meant to 'cook' in the lime juice; it should be eaten while the fish is still translucent and silky.
💡 Chef's Tips
Always use the highest quality sashimi-grade fish; since there is no heat, the quality is paramount. When juicing limes, squeeze them halfway by hand; over-squeezing releases bitter oils from the pith. If you cannot find Choclo, substitute with large-kernel hominy for a similar texture. Keep the fish on ice during the entire preparation process to ensure it stays firm and safe. Adjust the heat by adding more or less Aji Amarillo paste according to your spice tolerance.
🍽️ Serving Suggestions
Pair with a crisp, ice-cold Pisco Sour to complement the citrus notes. A chilled glass of Albariño or Sauvignon Blanc works beautifully with the acidity. Serve with extra 'Cancha' (toasted corn nuts) on the side for an addictive crunch. Accompany with a light quinoa salad for a full Peruvian-themed luncheon.