Tiradito

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A perfect appetizer dish to share with friends during Summer, fresh and different: Tiradito

Peruvian food is very popular in Chile, and rightly so, as it is delicious. Peru and Chile enjoy an abundance of seafood generously provided by the Pacific Ocean. When my family went on vacation to the beach in the summer, we didn’t eat any beef. Fresh fish was king. 

Tiraditos are becoming popular. They are a close relative to sashimi but with Latin flavors.
Remember that raw fish must be consumed safely to avoid the risk of anisakiasis. You must use previously frozen fish. This kills the parasite in question. In supermarkets, ask for raw fish and sushi grade.

What is the difference between Ceviche and Tiradito?

Both are raw fish dishes, but the fish is thinly sliced on the tiradito and cubbed on the ceviche. The sauce is added just before serving on the tiradito, and the fish is marinated for at least a couple of hours before serving on the ceviche.

What is Nikkei food?

Nikkei cuisine is derived from the intermingling of Peruvian traditions, indigenous foods, and the Japanese immigrants that arrived in Peru at the end of the 1800s.

Tiradito

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A delicious appetizer with traditional nikkei flavors from Peru and Japan.

• Total Time: 20 minutes
• Yield: 4

Ingredients

• 1 pound of raw white fish (sushi grade)
• 1/2 cup lemon juice
• 1 ripe mango
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon pisco, optional
• 1 ripe avocado
• finely chopped cilantro for garnish

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Instructions

1. Thaw fish, ideally when still very cold,  cut into thin slices. Keep refrigerated.
   
   
2. Peel the mango and place half of the pulp in the blender. For the other half, chop into small cubes.
   
   
3. Blend soy sauce, pisco, sugar, and lemon juice. Blend them until a sauce forms. Taste and adjust the seasoning.
   
4. Chop the avocado into small cubes.
   
5. On a large serving plate, place the sliced fish, barely overlapping each other.
   
6. Place the sauce gently around, covering the fish slightly at the edges.
   
   
7. Place the chopped mango and avocado in the center of the fish and garnish with cilantro. Serve.
   
   

• Author: Pilar Hernandez
• Prep Time: 20 minutes
• Category: Appetizer
• Method: Raw
• Cuisine: Peruvian

This recipe was part of a compensated campaign in collaboration with Kikkoman® and Latina Bloggers Connect. I received compensation and products for its realization. The recipe and all opinions are mine and have not been edited by others.