🇵🇪 Peruvian Cuisine

Tiradito

Peruvian Sashimi

Prep Time 20 min

Servings 4

Difficulty Medium

Calories 156 kcal

Paper-thin slices of pristine raw fish draped in a fiery ají amarillo and lime tiger's milk, a Nikkei-Peruvian masterpiece of simplicity.

Ingredients

1 Chill fish in freezer 15 min for easier slicing.
2 Using a very sharp knife, slice fish into paper-thin pieces against the grain.
3 Blend lime juice, ají amarillo paste, fish stock, garlic, ginger, and salt until smooth.
4 Arrange fish slices in a single layer on a chilled plate.
5 Just before serving, pour the ají sauce over the fish.
6 Garnish with microgreens and toasted corn. Serve immediately.

Did You Know?

Tiradito differs from ceviche in that the fish is sliced (not cubed) and never "cooked" in citrus — the sauce is added at the last second.