Tiradito is a traditional Peruvian dish that features thinly sliced raw fish served in a spicy citrus sauce. This dish is similar to ceviche but differs in its preparation and presentation, making it a unique and delightful experience for seafood lovers.

The origins of Tiradito can be traced back to the influence of Japanese immigrants in Peru, who brought their sashimi techniques and combined them with local ingredients and flavors. This fusion of culinary traditions has resulted in a dish that is both refreshing and full of bold flavors.

To make Tiradito, start by selecting fresh white fish, such as sea bass or flounder. Slice the fish into thin, even pieces and arrange them on a serving plate. For the sauce, mix lime juice, ají amarillo (a Peruvian yellow chili pepper), ginger, and cilantro to create a vibrant and tangy dressing. Pour the sauce over the sliced fish just before serving to ensure the fish remains tender and delicate.

There are several ways to customize Tiradito to suit your taste. You can experiment with different types of fish or add ingredients like avocado, red onion, or radish for added texture and flavor. Additionally, you can adjust the level of spiciness by using more or less ají amarillo or substituting it with a milder chili pepper.

In Peru, Tiradito is typically served as an appetizer or a light main course, often accompanied by sweet potato, corn, or cancha (toasted corn kernels). It is a popular dish at seafood restaurants and is enjoyed by locals and visitors alike for its fresh and zesty flavors.

While Tiradito is a healthy and nutritious dish, it is important to use the freshest fish possible to ensure food safety. The citrus sauce helps to "cook" the fish slightly, but it is still essentially raw, so proper handling and storage are crucial. Additionally, be mindful of portion sizes and enjoy Tiradito as part of a balanced diet.