Tiradito

Tiradito is a traditional Peruvian dish that is similar to ceviche, but with a unique preparation method and presentation. It is a popular dish in Peru and is gaining recognition worldwide for its fresh and vibrant flavors.

History

The origins of Tiradito are traced back to the influence of Japanese immigrants in Peru, specifically the Nikkei community. The dish is a fusion of Japanese sashimi and traditional Peruvian ingredients, showcasing the multicultural culinary landscape of Peru.

Preparation

Tiradito is prepared with raw, fresh fish that is cut in the style of sashimi. The fish is typically marinated in a spicy sauce made from Peruvian peppers, such as aji amarillo or rocoto. Unlike ceviche, the fish in Tiradito is not cured in citrus juices before serving. Instead, the sauce is poured over the thinly sliced fish just before serving, allowing the flavors to meld but not cook the fish.

Variations

There are several variations of Tiradito, each with its unique flavor profile. The sauce can be made with different types of Peruvian peppers, resulting in a range of heat levels and flavors. Some versions include the addition of sweet potato or corn, traditional accompaniments in Peruvian cuisine.

Serving

Tiradito is typically served as an appetizer or a light main course. It is often accompanied by Peruvian corn or sweet potato. The dish is best enjoyed fresh to appreciate the delicate flavors of the fish and the spicy, tangy sauce.

See Also

• Peruvian cuisine
• Ceviche
• Nikkei cuisine
• Sashimi

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