Tiradito

About This Recipe

Sashimi-style sliced fresh fish dressed in a citrusy aji amarillo leche de tigre. A refined Peruvian-Japanese fusion dish. This tiradito is drawing on Peru's layered Andean-Spanish-Japanese fusion that defines modern Lima cooking. Served at the table it fills the room — steam rising, deep savory notes, the kind of plate people lean over. Home cooks return to it because the technique is forgiving once the order of operations clicks: build aromatics first, season in layers, and let time do the heavy lifting. The result lands somewhere between everyday and special — humble enough for a weeknight, generous enough for company.

Ingredients

Serves 4

• 400 gfresh white fish fillet
• 3 tbspaji amarillo paste
• 100 mllime juice
• 1 tbspginger, grated

Instructions

1. 1

   Slice fish

   Slice fish thinly on the bias and arrange on a chilled plate.

2. 2

   Make sauce

   Blend lime juice, aji amarillo, ginger, and a splash of fish stock until smooth.

3. 3

   Dress and serve

   Pour sauce over fish and serve immediately.

Variations

• •

  Try with salmon or scallops.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

• •

  Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.

Storage

Serve immediately. Does not store.

Frequently Asked Questions