Tiradito marries Japanese sashimi with Peruvian ceviche. Instead of the smaller chunks of fish found in a ceviche, tiradito features large sashimi-style slices. In place of marinating the fish as one would for ceviche, tiradito calls for finishing it with a bright chili-citrus sauce at the last minute. This recipe features a classic leche de tigre sauce made from yellow aji amarillo chili peppers, ginger, garlic, fresh lime juice, and cilantro. As for the fish, use the best fresh, raw sashimi-grade fish you can find, whether it’s the salmon and hamachi (yellowtail) pictured here, or fluke, corvina, etc.
Published at Wed, 20 Mar 2019 10:28:48 +0000