The tiradito, a delicious dish that delights us with its freshness and unique flavor. Raw fish, sliced into thin sashimi-style slivers and covered with a spicy sauce, transports us to the fusion of cultures that characterizes Peruvian cuisine.
This exquisite preparation is a perfect fusion between Japanese and Peruvian cooking, with a touch of spice and acidity that make it an irresistible dish for lovers of good food.
Its origin dates back to the 1980s in Peru; it is a reinterpretation of traditional ceviche. It is said to have originated in the city of Lima, specifically in the Barranco district, where a local chef decided to experiment with thinner cuts of fish and a lime and chili-based sauce. Since then, it has become a star dish of Peruvian cuisine, conquering palates around the world.
Below, we will explain in detail how to prepare this delight and the steps to follow to enjoy a perfect tiradito.
Tiradito
Ingredients
800 grams of Fish fillet
2 Boiled purple sweet potatoes
2 Boiled yellow sweet potatoes
5 Ice cubes
¼ cup of Cilantro leaves
¾ cup of Yellow chili cream
16 Lime (juice)
4 Slices of yellow lime chili
4 Slices of red lime chili
2 Andean corn (choclo)
1 pinch of Salt
Preparation
Step 1 : To prepare this delicious dish, start by slicing thin sheets of fish with a sharp knife.
Step 2 : The slices should not be hit or stretched, and they should be placed on cold plates to chill in the refrigerator for a few minutes while preparing the sauce.
Step 3 : In a glass bowl, combine fresh pieces of fish fillet, seedless lime chilies of both colors, yellow chili, salt, freshly squeezed lime juice, and ice cubes.
Step 4 : It is recommended to adjust the seasoning and serve by straining the sauce over the fish slices.
Step 5 : Finally, add cilantro leaves.
Step 6 : The dish can be complemented with lettuce, choclo, and sweet potato, and served immediately.
Step 7 : Enjoy!
Preparation (simple version)
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