Definition: Tiradito is a Peruvian dish made from raw fish, sliced into thin pieces similar to sashimi and resembling crudo or carpaccio. It is usually served with a spicy sauce added just before serving, so the fish remains raw. The dish reflects the influence of Japanese immigration on Peruvian cuisine. Unlike ceviche, tiradito uses thin slices instead of cubes, while ceviche is marinated in citrus beforehand, which changes the texture through a curing process.

Key Elements:

• Fresh Fish: Very fresh fish is essential. There is even a joke that the fish should have been swimming the night before and still be in its pajamas when it reaches the plate.
• Slicing Technique: The fish should be sliced using a long, sharp knife with smooth, single motions. Sawing or chopping damages the cut.
• Chilling & Angle: The fish should be well chilled before cutting and sliced slightly on the bias, across the grain, at a low angle to the board.
• Practice: Getting clean, even slices takes practice.