Peruvian tiradito is a dish of thinly sliced raw fish served with citrusy, spicy aji amarillo sauce, similar to sashimi or crudo, a perfect appetizer.
A Peruvian Delicacy - Tiradito
If you're a fan of raw or lightly cooked fish dishes like Japanese sashimi, Italian crudo or carpaccio, this Peruvian dish is one that needs to go on your next menu.
It's called Tiradito, and it may just become your new favorite appetizer.
What is Tiradito?
Tiradito is a Peruvian raw fish dish served with a spicy citrus sauce made from aji amarillo peppers. It is a very popular in Peruvian dish and quite simple to make, usually done in 20 minutes or less.
It's a bit of a mashup recipe of Japanese and Peruvian cuisine, created when Japanese immigrants began to work with local fish and ingredients.
The result is a wonderful appetizer that we love to serve anytime. I think you'll enjoy the combination of fresh fish smothered in the spicy aji amarillo sauce, perfect for spicy food lovers.
Tiradito Vs. Ceviche
Some people compare tiradito to ceviche, but it's not actually accurate. Ceviche actually "cooks" chopped fish in citrus juices, where tiradito is served raw, thinly sliced, with the sauce added just before serving.
Both delicious, but different dishes.
Let's talk about how to make tiradito, shall we?
- FOR THE AJI AMARILLO SAUCE
- Aji Amarillo Paste. This is an essential part of the sauce, made from fresh aji amarillo peppers with a nice level of spice and big flavor.
- Extra Virgin Olive Oil. Olive oil helps to emulsify the sauce, giving it body and texture, and flavor.
- Citrus. Use both lime juice and lemon juice.
- Fresh Garlic and Ginger.
- Salt. To taste.
- FOR THE TIRADITO
- Sashimi Grade Fish. I used sushi grade yellowtail – see Recipe Notes for options.
- FOR GARNISH
- Sliced aji amarillo chilies, boiled corn, fresh chopped cilantro - see Recipe Notes for further options.
How to Make Tiradito - the Recipe Method
Make the Aji Amarillo Sauce. Whisk together the ají amarillo paste, olive oil, lime juice, lemon juice, ginger, garlic and salt in a small bowl until well combined. Alternatively, you can use a food processor. Set aside.
Slice the Fish. Slice the fish into thin strips (best between 1/4-1/8 inch / 4-7 mm). Set them onto a chilled serving plate.
TIP: Chill the fish slightly before you cut the fish for more even cuts, and slice against the grain.
Sauce and Garnish. Drizzle the sauce over the thinly sliced fish. Garnish and serve immediately.
Boom! Done! Your tiradito is ready to serve. I love how easy this is to make, especially with the wonderful aji amarillo sauce, one of my favorites.
Recipe Tips & Notes
- Best Fish for Tiradito. Whitefish is more commonly used to make tiradito, but you can use other fish, like salmon or tuna. Some of my favorite choices are yellowtail (hamachi), sea bass, flounder, grouper, or sole.
- Garnish Options. Sweet potato and boiled corn are more traditionally served with tiradito, though you can really get creative if you’d like. Other options include roasted peanuts, sesame seeds, sweet potato chips or rounds, bell pepper, aji slices, shallot, cilantro, and others.
That's it, my friends. I hope you enjoy this tiradito recipe. Let me know if you make it. I'd love to hear how it turned out for you, and hope you love it as much as I do.
Amazon Affiliate links, my friends!
Aji Amarillo Paste. I use this in many Peruvian and South American recipes. Or, try my homemade aji amarillo paste recipe.
Try Some of My Other Popular Recipes
- Shrimp Ceviche
- Aguachile (Mexican Shrimp Ceviche)
- Shrimp Marinade
- Firecracker Shrimp
- Bang Bang Shrimp
- Check out all of my Spicy Seafood Recipes
Try Some of My Other Peruvian Recipes
- Papa a la Huancaina
- Lomo Saltado (Peruvian Beef Stir Fry with French Fries)
- Pollo a la Brassa (Peruvian Chicken)
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Peruvian Tiradito Recipe
FOR THE AJI AMARILLO SAUCE
- 2 tablespoons aji amarillo chili paste or use 2-3 fresh aji Amarillo chilies, seeded and minced
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- 1/2 teaspoon grated ginger
- 1/2 teaspoon grated garlic
- Salt to taste I use ¼ teaspoon
FOR THE TIRADITO
- 8 ounces sashimi grade fish I used yellowtail – see Recipe Notes for options
- Sliced aji amarillo chilies boiled corn, fresh chopped cilantro.
- Make the Aji Amarillo Sauce. Whisk together the aji amarillo paste, olive oil, lime juice, lemon juice, ginger, garlic and salt in a small bowl until well combined. Alternatively, you can use a food processor. Set aside.
- Slice the fish into thin strips (best between 1/4-1/8 inch / 4-7 mm). Set them onto a chilled serving plate.
- Drizzle the sauce over the thinly sliced fish.
- Garnish and serve immediately.
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