Tiradito from Peru
Though Peru is renowned for ceviche, there’s another raw fish kid on the block – tiradito.
Tiradito can be likened to a Latin-infused sashimi, and reflects the Japanese immigrant influences on Peruvian cookery. Using sashimi-grade fish, the tiradito is sliced very thinly, much like an Italian carpaccio, and served well-chilled. Unlike ceviche, which is marinated in citrus, tiradito is presented raw and then “sauced” at the table with a more subtle dressing to allow the fish’s flavor to shine.
Tiradito de pescado, recipe by Peru Delights (Serves 4)
Ingredients
- 1 lb white fish (fillet)
- juice of 6 limes,
- 1 teaspoon aji amarillo paste, or to taste
- 1 teaspoon diced chili pepper
- 1 clove garlic, grated
- ½ teaspoon grated ginger
- 1 tablespoon olive oil
- Salt and pepper
- 1 cooked sweet potato cut in thick slices
- Garnish: micro greens
Method
- Slice the fish very thinly and arrange over a chilled plate.
- In a bowl, combine the lime juice with the paste, diced chili pepper, garlic, ginger, olive oil, salt and pepper. Mix well and spoon over the fish so fish is covered.
- Place two sweet potato slices in the center and cover with micro greens. Serve very cold.
