Peruvian Pot
Tiradito
Peru's elegant answer to sashimi. Paper-thin slices of raw fish dressed in a bright ají amarillo and lime sauce. Born from the meeting of Japanese and Peruvian culinary traditions — Nikkei cuisine at its finest.
Ingredients
Instructions
- 1
Using a very sharp knife, slice the fish fillet into thin, sashimi-style pieces of about 3mm thickness. Arrange the slices in a single layer on a chilled serving plate.
- 2
Prepare the tiger's milk sauce: blend the ají amarillo paste, lime juice, garlic, grated ginger, a pinch of salt, and white pepper until smooth and bright.
- 3
Just before serving, pour the sauce over the sliced fish, ensuring each piece is lightly coated. The acid from the lime will begin to gently cure the fish on contact.
- 4
Drizzle with extra virgin olive oil. Garnish with fresh cilantro leaves and a few boiled choclo kernels. Serve immediately — tiradito waits for no one.
You Might Also Like
Classic Ceviche
Peru's iconic dish of fresh sea bass cured in lime juice, served with red onion, chili peppers, and sweet potato. A refreshing coastal classic.
Causa Limeña
A stunning layered terrine of seasoned mashed yellow potato filled with a savory tuna or chicken salad. Bright with ají amarillo and lime, served cold and garnished with avocado and egg.
Leche de Tigre
The electrifying citrus-chili marinade from ceviche, elevated to a dish of its own. This creamy, spicy 'tiger's milk' is packed with fresh fish, shrimp, and crunchy corn — Peru's ultimate appetizer and legendary pick-me-up.