Definition: Tiradito is a Peruvian dish made from raw fish, sliced in a shape similar to sashimi, and resembling crudo or carpaccio. It’s typically served with a spicy sauce. The dish reflects the impact of Japanese immigration on Peruvian cuisine. Unlike ceviche, tiradito uses thin slices rather than cubes of fish, and the sauce is added just before serving, so the fish remains raw. In contrast, ceviche is marinated in citrus beforehand, which changes its texture through a curing process.

The most important part of making good tiradito is using very fresh fish. There's also a joke that the ideal fish should have been swimming the night before and still be in its pajamas when it hits the plate.

Another key element is how the seafood is sliced and presented. This requires some technique. The proper way is to use a long, sharp knife and make smooth, single motions through the fish, no sawing or chopping, which ruins the cut.

The fish should be well chilled before cutting, and sliced slightly on the bias, across the grain, at a low angle to the board. It takes practice to get it right.

Ask ChatGPT