Tiradito is a Peruvian dish of raw fish similar in appearance to carpaccio, in a spicy sauce made with aji amarillo, lemon, ginger, and coriander, garnished with aji limo.
📍I used AlChile fermented sauce based on aji amarillo 🌶 and enriched with 🌿 codium seaweed in brine.
➡ It reflects the influence of Japanese immigrants on Peruvian cuisine.
➡ Tiradito differs from ceviche in two ways: tiradito is sliced, while ceviche is cubed, and tiradito is dressed immediately before serving, thus raw, while ceviche is marinated in advance, thus “cooked,” and traditionally tiradito does not contain raw onion.
Other raw fish recipes:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: No Cooking
- Cuisine: Peruvian
- Seasonality: All Seasons
Ingredients
- 28 oz fresh white fish fillets (corvina, lenguado, or mahi-mahi)
- 2 aji limo
- 4 tablespoons aji amarillo sauce
- 3/4 cup lemon juice
- 1 teaspoon minced garlic
- to taste fresh ginger
- to taste coriander
- to taste salt and pepper
- 1 oz codium seaweed in brine (optional)
Steps
Slice the fish into thin slices like carpaccio, arrange them on cold plates, and store in the refrigerator.
Prepare the sauce by mixing lemon juice with aji amarillo sauce, garlic, ginger, coriander, salt, and pepper.
Optionally, add ice cubes to cool the sauce.
Pour the sauce over the fish, garnish with slices of aji limo, and serve immediately with accompaniments like sweet potato, corn, cancha, arugula, or lettuce.If you want to serve with codium seaweed in brine: after rinsing it under cold water, soak for 10–15 minutes, changing the water once.
If you want to prepare the sauce:
Clean 6 aji amarillos by removing seeds and veins.
Blanch them in water for 5 minutes, then drain.
Fry them in a pan with 2–3 tablespoons of oil for 5 minutes.
Blend until you obtain a smooth cream.
Adjust salt and pepper.
Popular Variants:
Tiradito a la chalaca: addition of red onion, tomato, corn, and garlic.
Tiradito tricolor: use of three different sauces (aji amarillo, rocoto, and aji limo) for a unique visual and taste effect
FAQ
What is aji limo?
Aji Limo is a chili pepper native to Peru.
It has medium spiciness, with Scoville units ranging from 30,000 to 50,000.
Its flavor is peppery with a fresh aftertaste.What is codium seaweed?
🌿 There are more than 100 species of Codium, each with unique flavor, color, and texture. It is also called “dead man’s fingers” due to its branched tips that resemble fingers.
This seaweed can also be found along the Mediterranean coast and is harvested seasonally.
🖥 You can buy it on the website www.algaulisse.it
with discount code ❌viaggiandomangiando❌
