Tiradito de Pescado is a Peruvian raw fish salad. It’s a lighter version of that country’s other famous raw fish dish, cebiche (ceviche). The main difference is that tiradito is made with thinly sliced fish, whereas in cebiche, the seafood is more likely to be cut into cubes or chunks.

One theory says that chefs used to refer to the dish as “estiradito,” meaning stretched. They would cut the fish so thinly that it appeared stretched and translucent on the plate. In time, the name may have shortened to “tiradito.” A chef slicing fish sashimi-style.

What is this? The fish in ceviche is typically cut in chunks while it’s sliced in tiradito. You leave the fish in the lime marinade for ceviche but tiradito is served with the sauce drizzled on top. Ceviche often includes onions while that’s rare in tiradito.

Ají amarillo paste can easily be stirred into sauces, tossed with roasted vegetables, or served with eggs for a change of pace from Tabasco. Coconut and ají amarillo often find themselves together in ceviche, but in the dead of winter, this combination also makes for a rich and cheerful-looking braise.

tiradito Pronunciation. tira·di·to.

Kampachi tiraditos (Pacific fish), tuna, salmon, oysters (2 pcs) with purslane salad and citrus supreme, Chinese tangerine citronette, ginger, mint, lime, pink pepper, shallots and Maldon salt flakes.

Tiradito has a more fishy flavor, depending on the type of fish used in the dish. It’s also known for combining garlic and ginger flavors, which are less common in ceviche.

In a classic ceviche, the mixture of lime juice, salt and flavourings in which the fish is marinated is known as leche de tigre, “milk of the tiger”.

Ceviche
Ceviche. It’s Peru’s national dish, the best versions of this marinated fish dish are in Lima and it’s the freshest, zestiest and healthiest dish you will ever have. While Lima may not be the ancestral home of the ceviche, you can find delicious fine dining recipes and street food versions here.

Aji Amarillo is made from fresh yellow chili peppers. It has a bright, clean flavor. When this variety of yellow chili peppers is dried it is called aji mirasol.

Nigiri is a delicious treat that is made from thinly-sliced raw fish laid over a compacted sweet and salty vinegared rice. The roll is chilled and the taste of the fish combines with the tangy flavor of the rice. Nigiri is often made with bluefin tuna, salmon, and sometimes halibut.

Definition: Leche de Tigre Leche de tigre, or tiger’s milk, is the Peruvian term for the citrus-based marinade that cures the seafood in a ceviche. Also known as leche de pantera, this leftover fish runoff usually contains lime juice, sliced onion, chiles, salt, and pepper — along with a bit of fish juice.

One of the products of Nikkei cuisine, the cooking that resulted when Japanese immigrants moved to Peru in the 19th century, tiradito combines elements of sashimi with ceviche, for absolutely brilliant results. Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques.

This tiradito recipe is a classic. Japenese influenced ceviche variation. Slice the white fish into very thin slices. Pour the ingredients mix over the fish, add the sweet potato as garnish and keep chilled. Peruvian foodie. I’ve been writing about the food of Peru for over 10 years.

This is the main difference with Ceviche, which is cubed. This tiradito recipe is a classic. Japenese influenced ceviche variation. Slice the white fish into very thin slices. Pour the ingredients mix over the fish, add the sweet potato as garnish and keep chilled. Peruvian foodie.

Tiradito sauces come in many flavors, but the most classic features lime juice and a purée made from Peruvian ají amarillo peppers, which have an incredible floral aroma and a decently spicy kick. It varies from pepper to pepper, but it tends to be hotter than your average jalapeño but not nearly as hot as a habanero.