Tiradito is a Peruvian raw fish dish reflective of the influence of Japanese immigration in Peru.
Cut in the shape of sashimi it is cooked in citrus juice and typically served in a spicy sauce made with aji amarillo.
Below is a tiradito recipe and the ingredients needed to make it.
- 1 tsp Aji Amarillo Paste
- 3/4 Cup Fresh Lime Juice
- 1 lb White Fish Fillets about 1 1/2-inch thick, Flounder, Sea Bass, Mahi Mahi or Halibut
- 1 Sweet Potato Cut into Thick Slices
- 1 Clove Garlic, Finely Chopped
- 1 TBS Olive Oil
- Salt & Pepper to Taste
- 1/2 tsp Grated Ginger
- Cilantro for Garnish
Slice the fish fillet very thin. Place on a cold plate. Repeat with all the fish. Use four plates. Sprinkle with salt.
In a bowl combine lime juice with the aji amarillo paste, diced chili pepper, garlic, ginger, olive oil, salt and pepper.
Pour the ingredients mix over the fish, add the sweet potato as garnish and keep chilled.