This delicious dish shares some similarities with ceviche in terms of how the fish is cooked. That is, it is also made with lemon. The difference is that an onion is not cut in the same way as the fish.
The Peruvian tiradito is a prime example of the fusion of Peruvian cuisine with Japanese cuisine, characterized by its spicy touch, a hallmark of many Peruvian dishes.
History of tiradito
At the end of the 19th century and the beginning of the 20th century, Japanese migrants began to arrive in Peru. As is often the case with migratory movements, they brought their culinary customs and traditions with them.
Over the years, the traditions and ingredients of Peru were combined with the techniques and flavors of Japan, resulting in innovative ways of preparing certain foods.
The tiradito is an indisputable example of this fusion. Cutting the fish into thin slices and marinating it in an acidic sauce is an apparent influence on Japanese cuisine. The distinctive touch of Peru is the use of certain ingredients, and this dish is characterized by an intense and spicy flavor that will surely pique your interest.
Traditional tiradito recipe
- 250 grams of fresh white-fleshed fish. It is recommended that it be frozen to cut it better.
- 150 milliliters of lemon juice.
- Two tablespoons of yellow chili paste.
- Two tablespoons of fresh ginger.
- Two or more cloves of garlic.
- One seedless chili.
- 2 tablespoons of chopped fresh cilantro.
- Ground pepper and salt to taste.
Preparation
- Cut the fish into thin slices, similar to those used in sashimi style.
- In a blender or food processor, mix the garlic cloves, lemon juice, ginger, pepper, and salt.
- Then, pour it into a container and mix it with the yellow chili paste.
- Add the chopped cilantro to this sauce.
- Pour this sauce over the fish slices on each diner's plate.
- One of the best things about tiradito is the variety of accompaniments you can choose from.
- Whether you prefer avocado and red onion or cooked sweet potato and shelled corn, you can personalize your dish to suit your taste.
Where to try tiradito in Peru
As it is a classic of Peruvian cuisine, you can try it in different places in the country. Here, we recommend some of them, depending on your preferred itinerary in Peru.
Lima
Maido: Located on San Martín 399, this restaurant, whose owner and head chef is “Micha” Tsumura, began its successful career in 2009. It specializes in crafting each dish as a unique fusion experience of Japanese and Peruvian cuisine.
Its primary key is the effective use of local ingredients, some of which are of Japanese origin, and preparation techniques that fuse the two culinary traditions.
El Mercado: This restaurant, located at Hipólito Unanue 203, Miraflores, aims to be the epitome of Peruvian cevicheria and tiraditos. It only operates during the day, and that is why it is the ideal place to enjoy its dishes between noon and dusk.
Cusco
Cicciolina: is located in a colonial house on Palacio Street 110, built in the best Cusco style. It offers a diverse range of atmospheres and a wide variety of flavors. It is ideal for a snack, such as some good tiraditos, accompanied by a good glass of white wine in a pleasant, familiar atmosphere.
Machu Picchu
Tree House Restaurant: On Huanacaure Street 105, Machu PIcchu town, Cusco. Here, chef Renán Neira Fadel takes you on a succulent tour of Andean cuisine. The products he works with are local and guaranteed in quality.
His menu offers unforgettable flavors in the starters. There is something for everyone, from main dishes to light vegetarian specialties.
Now you know that Peruvian tiradito is one of those delicacies of Peruvian gastronomy that you cannot miss trying if you haven't already. In any case, you already know its recipe, and you know the places where you can enjoy it on your next visit to Peru.
