Tiradito

If you’re a fan of sashimi and ceviche then you need Tiradito in your life as well. It’s the third in a holy trinity of dishes to use raw fish and turn it into something incredible. Raw sea bass is punched up with a yellow chili sauce which somehow intensifies the fish’s natural delicacy and makes a dish worthy of the gods. It’s easy to make, too – the work is all in the grocery shopping. Stick with me to find out more.

What Is Tiradito?

Tiradito is a classic dish of Nikkei cuisine, the name for the spectacular fusion of Peruvian and Japanese culinary artistry. Similar in many ways to ceviche, tiradito also involves raw fish and a spicy, citrussy sauce. However, in tiradito, the fish is thinly sliced rather than chopped into chunks. Plus, rather than being left to marinade, the sauce is spooned over the fish on the plate, meaning that it doesn’t “cook” in the citrus acid in the way that ceviche does. Typically, tiradito features sliced sea bass and a milder, yellow chili sauce.

The Ingredients

Just like any dish featuring raw fish, you need the absolute freshest, sashimi grade fish you can find. And make sure you tell your fishmonger that you will be eating it raw. Sea bass is the ideal variety, but it’s better to get a different type of fish if the sea bass is not as fresh as something else. Because you’ll be slicing the fish, a plumper filet is preferable, but freshness is paramount.

If you know anything about Nikkei or Peruvian food, you’ll be wondering where the ají amarillo is. The answer’s simple – this recipe is designed for people who don’t have easy access to a Latin American grocery store. And if you don’t know what I’m talking about, ají amarillo is a mild and fruity type of yellow chili pepper commonly used in the region. They’re available fresh and also frequently sold in a jar as a paste. If you’re lucky enough to have any fresh ones, use them instead of the yellow bell peppers and chilis. If you have paste, you can skip the whole cooking step.

Leche de Tigre? Huancaína?

Leche de tigre, literally tiger’s milk, is the name given to the marinade juice from ceviche. Fiery hot, sour and fragrant, it sure packs a punch like a tiger! Some people also call the yellow sauce for tiradito leche de tigre, but to me that doesn’t seem quite right. It’s got a bit of a kick, but yellow chilis are much milder and fruitier, and I don’t think the name really fits. Ají amarillo is also the main ingredient in another Peruvian sauce: salsa huancaína. However, this is a different type of chili sauce, which usually contains cream or yogurt.

To make our mild yellow chili sauce, we’re just blanching the peppers, garlic and ginger, then blending them with the other sauce ingredients. Add the lime juice to taste, at the end. You will want more than you think!

What to Serve with Tiradito

The main ingredients are the sliced raw fish, drizzled with the sauce. And that is delicious all by itself! But you will probably want some extra bits on the side to turn this from a delectable dish into an incredibly fancy appetizer. This time, I added some sliced avocado, fresh cilantro, corn, and some sweet potato chips. But you could also try chives, sushi ginger, oranges, cucumbers, or even tomatoes to finish your dish off.

And More…

Want even more tasty raw fish in your life? Me too! Here are some more recipes for you to try:

• Lomi Lomi Salmon
• Tekka Don
• Dragon Rolls
• Sushi Bowl
• Chirashi Bowl

Conclusion

Next time you’re craving Japanese sashimi, mix it up a bit with Peru and make Tiradito, this lesser known Nikkei classic. Like I said in the introduction, it’s the third in a holy trinity of sensational raw fish dishes. Make sure you get hold of the freshest fish you can find and I promise you won’t be disappointed. Let me know in the comments how you get on.