Tiradito: ceviche’s little sister
The world has fallen in love with ceviche and there’s no way back. If you’re just as crazy about it as we are, it’s high time you got to know tiradito.
Like ceviche, tiradito comes from Peru and, thanks to the citrus, is a wonderfully fresh summer dish. Ceviche is made with tiger’s milk, which contains no actual tiger’s milk, but mostly lots of lime juice, chili, onion and coriander. The fish is cured in the acid, and that’s where we immediately find the first difference. With tiradito, the citrus juice is only added just before serving. So the fish isn’t cooked, but the juice does give it that lovely fresh flavor. Yellow aji pepper paste is also added to the marinade, giving the dish some heat and a bright yellow color.
Which fish?
Traditionally, tiradito is made with white fish such as sea bass or halibut, but in other countries you sometimes see it on the menu with salmon as well. With ceviche, the fish is usually cut into cubes; with tiradito, the cutting style is more like that of sashimi: the fish is served in thin slices. Not so strange either—did you know that you encounter a lot of Japanese influences in Peru? In fact, this dish is a kind of mix between ceviche and sashimi. It can’t be anything but amazing.
Make it yourself?
Going to make it yourself? Since you don’t cook the fish but eat it raw, it’s extra important to get super-fresh fish. Sashimi quality, if you can find it. Slicing it requires a little more skill. To get perfectly thin slices, you can put the fish in the freezer half an hour beforehand. It will become slightly firmer and easier to slice. This recipe also adds sesame oil, for the ultimate fusion dish. Tip: it’s also delicious with a crunchy element such as fried onions or corn nuts, if you can find them.
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