Tiradito is not to be confused with ceviche… While tiradito is seasoned with some lime juice, it’s not marinated or cooked with lime. Also, you can be more creative with tiradito, topping it with different sauces or seasonings. When I want a break from ceviche (well, that’s nonsense, I never want a break from ceviche), my other favorite dish to order in Peru is tiradito. It’s the simplest recipe – and always a crow pleaser.  And now I know how to make it at home!

With my fellow Chef Students at Le Cordon Bleu

There are many styles of tiradito. In Peru, you’ll find versions like these photos below, with salsa de rocoto (a spicy, creamy sauce made with rocoto – a very spicy Peruvian red hot pepper) and salsa de ají amarillo made with Peruvian yellow pepper. Both are really easy to make – and you don’t necessarily need Peruvian hot peppers, which are usually very difficult to find.

The thin slices of fish are underneath the sauces 😉

Another variation: Tiradito of ‘Pejerrey’ (Silverside fish)

Ají Amarillo, Peruvian hot and flavorful pepper

Before I even got to class last week, I was super excited to know I’d be learning how to make this dish. I don’t know why I ever thought it would be difficult to make. It’s been by far the easiest thing I’ve learned to make so far at Le Cordon Bleu.

I’ve already shared with you my recipe for ceviche, So, without much more delay, here’s the recipe for Tiradito New Style. (Next time, I’ll share the recipes and instructions for the red and yellow hot pepper sauces which you can apply when making any hot pepper sauce):

INGREDIENTS: (2-3 portions)

1 unit fish (1lbs – 500gr, approx.)

2-3 whole green onions (cut white part in brunoise; cut the green part at an angle, small pieces, which you’ll sprinkle at the end as garnish. Keep both separate and set aside)

8-10 Peruvian limes (you can substitute with Key limes, Mexican limes, or just plain limes if you cannot get anything else)

1 tsp fresh ground ginger

Cilantro, a small bunch, finely chopped (set aside a leave or two for garnish)

1 tbsp, Soy Sauce (or Tamari if you want it gluten-free), you can add more to taste

1 tsp Garlic, minced

Ají Limo (small, red Peruvian hot pepper, but you can use Habanero – heat is optional), cut in small brunoise

1 tbsp, Sesame Seed Oil, you can add more to taste

PREPARATION:

1. Cut the fish in thin slices, approx.  1″ x 1″ (2.5cm x 2.5cm). But do one at a time because you’re going to flatten each piece before placing it on the serving plate. 

2. To flatten the fish: While your single piece of fish is still on the cutting board, place your chef’s knife on top of the fish (widest part), then bring your open palm down on the knife with enough force to flatten the piece of fish. I don’t have to tell you to be careful when doing this.

3. Do this for each piece of fish. You can arrange the fish however you want. As you see in the photo above, I arranged the pieces in a circle and made a little “rose” using one of the left-over pieces of fish. 

4. Once you’re done cutting & flattening the fish, season it with a bit of salt and the juice of a lime or two, cover the dish with plastic wrap, and set it aside in the refrigerator while you make your sauce.

5. Squeeze lime juice into a bowl (use the technique I recommend in my previous Ceviche Recipe post).

6. Add the ingredients to the bowl, in the above order, starting with the lime and ending with the sesame seed oil. (If you do not want it spicy, omit the hot peppers or use less). Use a whisk and mix. Taste and adjust seasonings.

7. Take fish out of the refrigerator and pour sauce over the fish. Garnish with the rest of the green onion (chopped green part) and a leave or two of cilantro.

8. Serve immediately. (You do not want to let the fish sit on the sauce for more than 3-5 minutes before serving).

Buen Provecho… & Cheers!

G.