Tiradito is a Peruvian dish of raw fish that looks similar to carpaccio, in a spicy sauce made from aji amarillo, lemon, ginger, and cilantro, garnished with aji limo.
📍I used AlChile fermented sauce made with aji amarillo 🌶 enriched with 🌿 salted codium seaweed.
➡It reflects the influence of Japanese immigrants on Peruvian cuisine.
➡The tiradito differs from ceviche in two ways: tiradito is sliced, while ceviche is cubed, and tiradito is seasoned immediately before serving, so it is raw, while ceviche is marinated in advance, so it is “cooked,” and traditionally tiradito does not contain raw onion.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: No Cooking
- Cuisine: Peruvian
- Seasonality: All Seasons
Ingredients
- 1.75 lbs fresh white fish fillets (corvina, sole, or mahi-mahi)
- 2 aji limo
- 4 tablespoons aji amarillo sauce
- 1 cup lemon juice
- 1 teaspoon minced garlic
- to taste fresh ginger
- to taste cilantro
- to taste salt and pepper
- 1 oz salted codium seaweed (optional)
Steps
Slice the fish into thin carpaccio-like slices, arrange them on cold plates, and store in the refrigerator.
Prepare the sauce by mixing lemon juice with aji amarillo sauce, garlic, ginger, cilantro, 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 salted codium seaweed: rinse it under cold water and soak for 10–15 minutes, changing the water once.
If you want to prepare the sauce:
Clean 6 aji amarillos, removing seeds and veins.
Blanch them in water for 5 minutes, then drain.
Sauté them in a pan with 2-3 tablespoons of oil for 5 minutes.
Blend until you achieve a smooth cream.
Adjust with salt and pepper.
Popular Variations:
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 (Questions and Answers)
What is aji limo?
Aji Limo is a chili pepper native to Peru.
The spiciness is medium, with Scoville units ranging from 30,000 to 50,000.
The flavor is akin to bell pepper 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 known as “dead man’s fingers” due to the branched stalks resembling fingers.
This seaweed is also found along the Mediterranean coasts and is harvested seasonally.
🖥You can purchase it on www.algaulisse.it
with discount code ❌viaggiandomangiando❌
