Tiradito (Peruvian Sashimi in Ají Amarillo)
Thin slices of very fresh white fish, sashimi-style, bathed in a bright, creamy sauce of lime juice and ají amarillo, with sweet potato and corn on the side. Ceviche's elegant Japanese-Peruvian cousin.
Servings
Ingredients
Nutrition
Per serving
Steps
Chill everything
Put the fish and your serving plates in the fridge for 30 minutes. Cold fish slices more cleanly and stays fresher.
- 500 g fish fillet
✅ Done when: fish and plates feel cold to the touch
Make the ají sauce
Blend the lime juice, paste, garlic, ginger, ice cubes and half the salt until smooth and creamy. Strain through a fine sieve and keep cold until needed.
- 150 ml lime juice
- 3 tbsp paste
- 1 garlic clove
- 1 tsp grated ginger
- 2 ice cubes
- 1/2 tsp salt
✅ Done when: sauce is smooth, lump-free and pours easily like a thin cream
Slice the fish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Arrange and dress
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve at once
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Chill everything
Put the fish and your serving plates in the fridge for 30 minutes. Cold fish slices more cleanly and stays fresher.
- 500 g fish fillet
✅ Done when: fish and plates feel cold to the touch
Make the ají sauce
Blend the lime juice, paste, garlic, ginger, ice cubes and half the salt until smooth and creamy. Strain through a fine sieve and keep cold until needed.
- 150 ml lime juice
- 3 tbsp paste
- 1 garlic clove
- 1 tsp grated ginger
- 2 ice cubes
- 1/2 tsp salt
✅ Done when: sauce is smooth, lump-free and pours easily like a thin cream
Slice the fish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Arrange and dress
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve at once
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Tiradito was born from Nikkei cooking, the fusion of Japanese and Peruvian cuisines that developed after Japanese immigrants arrived in Peru from 1899. They cut fish sashimi-style instead of in ceviche's chunks, and dressed it at the last moment.
The name comes from tirar, 'to throw': the slices were laid on the plate with a quick flick, and the sauce poured over just before serving.
⭐ Why It's Famous
It shows how two cultures can meet on one plate: Japanese knife skills with Peru's fiery, citrusy flavours.
💡 Fun Fact
The ice in the sauce is a Peruvian chef's trick: it keeps the 'leche de tigre' cold and stops the lime turning bitter in the blender.
Lima and the Peruvian coast
-12.05°S, -77.04°W
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!