Written by:
peru.travel
Friday, September 4, 2020
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Some see it as a variant of traditional Japanese Sashimi, others as the younger brother of Cebiche. The truth is that, because of its characteristic flavor between citrus and spicy, combined with the freshness of the fish, the Tiradito has won the hearts of millions of people and is one of the greatest charms of Peruvian gastronomy.
It is a marine dish based on small slices of fish whose preparation is very similar to the Cebiche’s -specially for being "cooked" in lemon juice, although it does not contain onion- and which reflects the influence of Japanese cuisine present in the Peru since the end of the 19th century. Being so required, the Tiradito has adopted new flavors over time from inputs such as hot pepper, yellow pepper and black olives, which make it a delight for the palate.
Own identity
There are many stories about the origin of Tiradito. One of them says that its name comes from the word "stretched", due to the thin slices of fresh fish that are shown when being served. Another story claims that the dish first saw the light several decades ago in the port of Pisco -located 6 hours south from Lima- and that it later spread throughout the coastal cuisine.
On the other hand, there are those who maintain that Tiradito is the symbol of the fusion between Peruvian and Japanese food, also called Nikkei Cuisine. And it is that its recipe based on raw fish marinated in lemon juice together with the technique of preparing fine cuts make the result stay halfway between the Peruvian Cebiche and the Nigiri, a popular Japanese dish.
The presence of seaweed, raw fish tartares, tempuras (breaded) and exotic ingredients beside of chili peppers and Peruvian techniques have made the Nikkei Cuisine acquire its own identity within Peruvian gastronomy. This close link is increasingly present not only in restaurants of Japanese origin, but also on the tables of all Peruvians who use oriental ingredients and condiments such as soy sauce, miso, teriyaki, tare or eel sauce, among other inputs.
A simple recipe
If you want to prepare this delicious dish, we will tell you the most practical way to cook it and enjoy it at home.
Ingredients: 800 grams of fish fillet, 2 boiled purple sweet potatoes, 2 boiled yellow sweet potatoes, ¼ cup of coriander leaves, ¾ cup of yellow chili cream, the juice of 16 lemons, 4 slices of 'ají limo amarillo' (yellow limo chili), 4 slices of 'ají limo rojo' (red limo chili), 2 corn cobs from the Andes, salt and pepper.
Preparation: take a sharp knife and cut the fish into thin slices. Then, in a glass container, place both types of chili without their seeds, the freshly squeezed lemon juice, the chopped cilantro, salt and pepper to taste. Stir the ingredients and carefully add the steak strips, letting them cook in the mixture for 10 minutes.
With the help of a large spoon, add the yellow chili cream. When serving, accompany the slices of fish with one or two lettuce leaves, corn kernels and a few sweet potato slices.
¡Enjoy the unique flavor of this iconic dish!
Sources: Comida Peruana / Full day / Diario de Gastronomía / La República
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