Peruvian cuisine is one of the most famous in the world and for all the right reasons. In a survey conducted a couple of years ago, it was found that most international cities such as London and Paris are leaving heavily towards Peruvian cuisine. There is a reason for this. The rich cultural landscapes and varied geography make Peru a culinary melting pot. Tiradito is one such dish that truly reflects the ethos of Peru. This raw fish dish is similar to sashimi but comes with a very spicy sauce.
How is Tiradito prepared and served?
The dish was made popular in the coastal region of Peru by Japanese immigrants. The dish tells the story of Japanese people in Peru who have had their own struggles in the country’s history. It is important to note that Tiradito is not the same as ceviche and differs quite a lot. Tiradito is sliced fish, whereas in the ceviche, fish is cubed. Ceviche is marinated, and thus can be considered cooked. However, Tiradito is sauced and served immediately. While many people do not add onions to the dish, some people do.
Tiradito is commonly served with sweet potato and boiled corn. There are some recipes that call for scallops to be used. However, scallops are not available all the time and are not a necessary ingredient for the recipe. If you are visiting coastal Peru, make sure to walk into a Japanese-run restaurant or bar, and try the Tiradito for an authentic Peruvian Japanese experience.
If you have ever visited a Peruvian restaurant in your country, did they serve Tiradito? If they did, did you have the courage to order it, considering it made from raw fish? While in Peru people take extra caution to serve fish immediately, the same may not be true abroad where sushi and sashimi-related food poisoning is common. If you plan to eat it outside Peru, make sure to order it at a reliable and safe restaurant.