Tiradito is a Peruvian-Japanese fusion dish similar to ceviche but with a smoother, sashimi-like presentation. Thin slices of fresh fish are bathed in a spicy citrus marinade (leche de tigre) and garnished with chili, cilantro, and red onion. It’s light, refreshing, and perfect as an appetizer or light meal.
Ingredients
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400g (14 oz) of fresh white fish, such as sea bass, flounder, or snapper
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1/3 cup fresh lime juice (about 3-4 limes)
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1/3 cup fresh lemon juice (about 2 lemons)
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1-2 minced ají amarillo or habanero peppers (use less for milder heat)
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1 garlic clove (minced)
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1 tbsp fresh ginger (grated)
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1/2 tsp salt (or to taste)
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1/4 tsp black pepper
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1/4 cup cilantro (chopped)
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1/4 red onion (thinly sliced)
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1 sweet potato (boiled & sliced, optional for serving)
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1 ear of corn (boiled & sliced, optional for serving)
Execution
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Prepare the Fish:
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Slice the fish into thin sashimi-style strips (about 1/4-inch thick). Arrange on a plate.
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Make the Leche de Tigre (Tiger’s Milk Marinade):
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In a blender, mix lime juice, lemon juice, ají amarillo, garlic, ginger, salt, and pepper. Blend until smooth.
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Marinate the Fish:
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Pour marinade evenly over fish. Let rest 5-10 minutes only – any longer and the acid will start cooking the fish like ceviche.
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Garnish & Serve:
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Garnish with sliced red onion, fresh cilantro, and additional chili for extra heat (if desired).
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For a traditional presentation, serve with boiled sweet potato and corn on the side.
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Additional Tips
✔ Use ultra-fresh fish (sushi-grade is best).
✔ Adjust spiciness by reducing or increasing chili peppers.
✔ For extra flavor, add a splash of fish sauce or coconut milk to the marinade.
✔ Serve immediately for the best texture.
Q&A About Tiradito
What is Tiradito?
If you love ceviche and sashimi, meet your new obsession: Tiradito! This stunning Peruvian-Japanese hybrid features ultra-thin slices of fresh raw fish (think sashimi-level perfection) bathed in leche de tigre—a zesty, spicy citrus sauce that packs a flavor punch.
Unlike ceviche, where the fish gets a full lime-juice “cook,” Tiradito keeps it light and delicate, with just a kiss of tangy marinade. The result? A silky, melt-in-your-mouth bite that’s pure freshness on a plate.
Ideal for seafood lovers who crave something elegant yet bold—this dish is a game-changer!
How is Tiradito different from ceviche?
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Ceviche: Fish is cut into chunks and fully submerged in lime juice, which “cooks” it.
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Tiradito: Fish is sliced thinly (like carpaccio) and lightly coated with sauce, keeping it more raw.
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Sauce: Tiradito often has a creamier, spicier marinade, sometimes with mayo or ají pepper paste.
What kind of fish is best for Tiradito?
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Sushi-grade white fish selection: sea bass, flounder, snapper, halibut, or tilapia.
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Avoid oily fish (like salmon or tuna) unless making a Nikkei (Japanese-Peruvian) variation.
What is leche de tigre (“tiger’s milk”)?
The marinade for Tiradito, made with:
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Lime & lemon juice
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Ají amarillo (or habanero) peppers
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Garlic, ginger, salt
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Sometimes fish broth or evaporated milk for creaminess
How long should Tiradito marinate?
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Only 5–10 minutes! (Unlike ceviche, which needs 15–20 mins.)
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Over-marinating makes the fish mushy.
Is Tiradito safe to eat?
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Yes, if using ultra-fresh, sushi-grade fish.
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Freezing fish (-20°C / -4°F for 7 days) kills parasites if unsure of freshness.
What are common garnishes?
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Red onion, cilantro, ají peppers
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Boiled sweet potato, corn, cancha (toasted corn nuts)
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Drizzles of crema (Peruvian spicy mayo)
Can I make Tiradito ahead of time?
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No! Prepare and serve immediately for the best texture.
What drinks pair well with Tiradito?
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Pisco Sour (Peruvian cocktail)
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Crisp white wine (Sauvignon Blanc, Albariño)
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Japanese beer (Asahi, Sapporo)
Is Tiradito gluten-free?
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Yes, as long as no soy sauce or wheat-based additives are used
Why You Should Make This Recipe
1. It’s Quick & Easy (No Cooking Required!)
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Ready in 30 minutes—just slice, marinate, and serve.
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No stove needed—perfect for hot days or last-minute appetizers.
2. Bursting with Fresh, Vibrant Flavors
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Bright citrus (lime, lemon) balances the spicy kick of ají peppers.
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Silky fish + crunchy garnishes (onion, sweet potato, corn) create an addictive texture contrast.
3. Impressive Yet Foolproof
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Looks like restaurant-quality sashimi but requires minimal skill.
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You’ve got this! A foolproof way to wow guests without the fuss.
4. Healthy & Light
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High-protein, low-carb, and packed with vitamin C.
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Gluten-free and can be dairy-free (skip crema if needed).
5. Versatile & Customizable
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Swap fish for scallops, shrimp, or even vegan options (hearts of palm).
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Adjust spice level—mild (less ají) or fiery (habanero).
6. A Taste of Peruvian-Japanese Fusion
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Discover Nikkei: A culinary dance of Peruvian fire and Japanese finesse, right in your kitchen.
7. Perfect for Summer (or Any Occasion)
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Cool, refreshing, and light—ideal for poolside lunches or beach picnics.
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Pairs with cocktails (Pisco Sour!) or crisp white wine.
When to Serve Tiradito
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Appetizer at a seafood feast
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Light lunch with avocado and plantain chips
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Ceviche alternative for a more delicate presentation
Pro Tip: Serve it immediately with ice-cold beer for the ultimate experience. 🍣🌊
Happy Cooking
Diana
