While variations in ceviche recipes seem endless, Peruvian chefs have taken the concept further.
What are Tiraditos
Tiraditos are a Peruvian dish. These are basically raw fish, which some compare to other similar foods like sashimi, Italian 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 are found in the East.
Asian immigrants, particularly the Japanese, brought their flavors and love for fish to this part of the world in the 19th century.
Tiradito gained its own identity when immigrants started to use local products and cooking methods. It is typically made with fresh catch of the day, sliced very thin and possibly flattened, similar to sashimi or carpaccio instead of cubed ceviche.
The fish used includes both white fish and shellfish. It can also feature scallops and even octopus.
While Tiradito could be seen as the budget-friendly version of ceviche, it is not light on flavor. The thin sliced presentation of the fish, almost sashimi-style, makes it comparable to sashimi. This is the main difference from ceviche, which is served in cubes.
The key for both dishes, Tiradito and ceviche, is the freshest fish possible.
