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Peruvian Tiradito
Sashimi-style raw fish slices in a fiery yellow chilli leche de tigre — the Japanese-Peruvian fusion that became a classic.
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20 minPrep🔥
—Cook🍽️
3Serves📊
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Ingredients
- 400g sashimi-grade white fish (sea bass, sole), sliced thin
- For leche de tigre: juice of 6 limes, 1 tbsp ají amarillo paste, 1 inch ginger, 1 garlic clove, 1 tbsp celery, handful coriander, salt
- Sliced chilli to garnish
- Chopped chives
Instructions
- Blend the leche de tigre ingredients with 2 tablespoons fish stock or water; strain.
- Arrange fish slices on a plate — slightly overlapping, like sashimi.
- Spoon the leche de tigre over.
- Top with chilli slices and chives.
- Eat immediately.
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Tara’s tips
- Use the freshest fish you can get.
- Slice along the grain like sashimi, not against it like ceviche.
Serving suggestions
- Eat within 5 minutes — the fish "cooks" in the citrus over time.
Storage & reheating
Make and eat immediately.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vs ceviche?
Tiradito is sliced thin and served immediately; ceviche is cubed and marinated.
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