Tiradito
Fines tranches de poisson cru nappées d'une sauce citron vert et piment jaune, façon sashimi péruvien.
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Ingrédients
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Étapes
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
✅ C'est prêt quand : fish and plates feel cold to the touch
Make the ají sauce
Blend the lime juice, ají amarillo 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 ají amarillo paste
- 1 garlic clove
- 1 tsp grated ginger
- 2 ice cubes
- 1/2 tsp salt
✅ C'est prêt quand : sauce is smooth, lump-free and pours easily like a thin cream
Slice the fish
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Arrange and dress
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Serve at once
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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
✅ C'est prêt quand : fish and plates feel cold to the touch
Make the ají sauce
Blend the lime juice, ají amarillo 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 ají amarillo paste
- 1 garlic clove
- 1 tsp grated ginger
- 2 ice cubes
- 1/2 tsp salt
✅ C'est prêt quand : 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
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