Dish

Tiradito

Tiradito is made by thinly slicing raw fish and then marinating it in a mixture of lime juice, chili peppers, and garlic. The dish is typically served with a side of sweet potato or corn. The acidity from the lime juice "cooks" the fish, giving it a tender texture and tangy flavor.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Seafood› Fish Dish

Origins and history

Tiradito is believed to have originated in the coastal regions of Peru, where fresh seafood is abundant. It is a popular dish throughout the country and is often served as an appetizer or light lunch.

Dietary considerations

Tiradito is a great option for those following a pescatarian or gluten-free diet. However, the dish may not be suitable for those with a low tolerance for spicy foods.

Variations

There are many variations of tiradito, with different regions of Peru adding their own unique twist to the dish. Some variations include using different types of fish, such as tuna or octopus, or adding additional ingredients to the marinade such as soy sauce or ginger.

Presentation and garnishing

Tiradito is typically served on a bed of lettuce or cabbage with a side of sweet potato or corn. Garnish with fresh herbs such as cilantro or parsley for added flavor and presentation.

Tips & Tricks

When slicing the fish, make sure to use a sharp knife to ensure even slices. To add extra flavor, try adding a splash of fish sauce or sesame oil to the marinade.

Side-dishes

Tiradito is typically served with a side of sweet potato or corn. It can also be served with a side of avocado or quinoa for added texture and flavor.