Tiradito

Nutrition · per serving

Steps

1. 1

   Place the fish fillet in the freezer for 5 minutes to firm slightly; this makes beginner-friendly, clean slicing easier. Meanwhile, toast the sesame seeds in a dry small pan over medium heat for 1-2 minutes until fragrant and lightly golden, shaking the pan often so they do not burn. Set aside to cool.

   300 g very fresh white fish fillet, skinless and boneless10 g white sesame seeds
2. 2

   Make the leche de tigre: in a bowl, whisk together the lime juice, yellow chilli paste, ginger, garlic, ice-cold water, and salt until smooth. Taste; it should be sharply citrusy, lightly spicy, and well seasoned because it will dress plain fish.

   60 ml fresh lime juice20 g yellow chilli paste8 g fresh ginger, finely grated1 small garlic clove, finely grated30 ml ice-cold water2 g fine sea salt
3. 3

   Make the rocoto oil by stirring the minced rocoto chilli with the sesame oil in a small bowl. Let it stand while you slice the fish so the oil picks up the chilli's heat and aroma.

   15 g rocoto chilli, finely minced12 ml sesame oil
4. 4

   Slice the chilled fish across the grain into very thin slices, about 3 mm thick. Arrange them slightly overlapping on 2 cold plates. Sprinkle evenly with the salt. Cold plates help the fish stay firm and glossy.

   300 g very fresh white fish fillet, skinless and boneless3 g fine sea salt
5. 5

   Spoon the leche de tigre over and around the fish just before serving. Do not leave it sitting for long; tiradito should be dressed at the last minute so the fish keeps its delicate sashimi-like texture rather than curing fully like ceviche.

   60 ml fresh lime juice20 g yellow chilli paste8 g fresh ginger, finely grated1 small garlic clove, finely grated30 ml ice-cold water2 g fine sea salt300 g very fresh white fish fillet, skinless and boneless
6. 6

   Drizzle with the rocoto oil, then finish with the toasted sesame seeds and coriander leaves. Serve immediately, ideally on its own as a starter or with sweet potato or cancha on the side.

   15 g rocoto chilli, finely minced12 ml sesame oil10 g white sesame seeds5 g fresh coriander leaves

Origin & History

Tiradito is a classic Peruvian coastal dish with strong links to Japanese immigration to Peru, especially in the development of Nikkei cuisine. Unlike ceviche, the fish is sliced sashimi-style and dressed at the last moment, highlighting both the freshness of the fish and the brightness of the sauce.