Peruvian Tiradito Recipe

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.

Prep Time5

Cook Time5

Course: Appetizer

Cuisine: Peruvian

Keyword: aji amarillo, tuna, yellowtail

Servings:

Calories: 197kcal

Author: Mike Hultquist

Ingredients

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

FOR GARNISH

Sliced aji amarillo chilies boiled corn, fresh chopped cilantro.

Instructions

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.

Notes

Fish Options. Great options include sea bass, flounder, grouper, sole, more. Whitefish is more commonly used, but you can use other fish, like salmon or tuna.

Garnish Options. Sweet potato and boiled corn are more traditional, though you can really get creative if you’d like. Other options include roasted peanuts, sesame seeds, sweet potato, corn, bell pepper, aji slices, shallot, cilantro, and more to preference.

Nutrition