Although variations in ceviche recipes seem endless, Peruvian chefs have taken the concept even further.
What are Tiraditos
Tiraditos are a Peruvian dish. They are essentially raw fish, which some compare to other similar foods like sashimi, Italian raw dishes called crudo, or the Italian version of raw pork called carpaccio, and ceviches.
However, tiradito has some unique distinctions.
Origins
The origins of tiradito can be found in the east.
Asian immigrants, particularly the Japanese, brought their flavors and their love for fish to this part of the world in the 19th century.
The tiradito gained its own identity when immigrants began to use locally sourced products and cooking methods. It is typically made with fresh fish of the day, sliced very thin and possibly flattened, similar to sashimi or carpaccio, rather than the cubed ceviche.
The fish used includes both white fish and shellfish. It can also include scallops and even octopus.
While tiradito could be seen as the economical version of ceviche, it is not light in flavor. The thinly sliced fish, almost sashimi-style, makes it comparable to sashimi. This is the main difference with ceviche, which is in cubes.
The key for both dishes, tiradito and ceviche, is the freshest fish.
