Peruvian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Tiradito (Peruvian Fish Carpaccio in Spicy Sauce)
Thin slices of raw white fish bathed in a citrusy, spicy aji amarillo sauce, a refined Japanese-influenced cousin of ceviche.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Arrange the thinly sliced fish on a chilled serving platter in a single layer.
- 2
Blend the lime juice, aji amarillo paste, garlic, fish stock, ginger, and salt until smooth to make the tiger's milk sauce.
- 3
Strain the sauce through a fine sieve for a silky texture.
- 4
Pour the sauce evenly over the fish slices just before serving.
- 5
Top with thinly sliced red onion and chopped cilantro.
- 6
Serve immediately with boiled corn or sweet potato on the side.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
64/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving170
Calories
25 g
Protein
7 g
Carbs
5 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Tiradito emerged in coastal Lima out of Nikkei cuisine, the fusion of Japanese immigrant technique with Peruvian ingredients. It borrows the thin, sashimi-style slicing of Japanese cooking rather than the cubed cut of classic ceviche, then dresses the fish with a Peruvian tiger's milk sauce instead of soy. The result sits stylistically between sashimi and ceviche, a hallmark of Lima's Nikkei restaurant scene.
Listahan note
This version keeps the fish sliced paper-thin and dresses it a la minute, treating it more like a carpaccio than a marinated ceviche.
Technique cues
- Slicing the fish thin, carpaccio-style, rather than cubing it as in ceviche, is what defines tiradito; the sauce should coat the fish rather than cure it through prolonged contact with acid.
- Straining the blended tiger's milk sauce through a fine sieve removes fibrous garlic and ginger bits, giving the classic silky, pourable texture.
- Pouring the sauce over the fish just before serving, not marinating in advance, keeps the fish's texture closer to raw, distinguishing tiradito from ceviche's longer citrus cure.
Kitchen flow
- Parallel prep
- Slice the fish and chill the serving platter while blending the tiger's milk sauce.
- Make-ahead
- The sauce can be blended a few hours ahead and refrigerated, but strain it again before serving if it separates.
- Leftover move
- Tiradito is meant to be eaten immediately; leftovers are not recommended once dressed, since raw fish degrades quickly in acid.
- Cleanup rhythm
- The blender and strainer are the main tools; rinse them right after straining before residue sets.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
sushi-grade white fish
the canvas
Purpose: because it's served nearly raw, only fish rated for raw consumption is safe and gives the clean, delicate flavor the dish depends on
Handling: slice against the grain in thin, even sheets with a sharp knife
Adaptation: sushi-grade halibut, snapper, or fluke all work; never substitute fish that isn't sushi-grade.
fresh lime juice
the cure
Purpose: its acidity briefly firms the surface of the fish and forms the base of the tiger's milk sauce
Handling: juice right before blending for the brightest flavor
Adaptation: a mix of lime and a little orange juice softens the acidity if preferred.
aji amarillo paste
color and heat
Purpose: it gives the tiger's milk sauce its warm color and background spice without overwhelming the delicate fish
Handling: blend thoroughly so no chunks remain in the sauce
Adaptation: a fresh seeded yellow chile for a fresher heat.
fresh ginger
aromatic lift
Purpose: it adds a clean, slightly sharp note that's a Nikkei-influenced addition to the classic tiger's milk base
Handling: grate finely so it blends smoothly into the sauce
Adaptation: omit for a more traditional, less Nikkei-leaning flavor, or use a smaller amount if the flavor is unfamiliar to the household.
red onion
garnish crunch
Purpose: it adds sharp bite and color contrast against the pale fish and sauce
Handling: slice paper-thin and soak briefly in cold water to soften its bite
Adaptation: shallot for a milder flavor.
Technique notes
- Chill the serving platter in the freezer for a few minutes beforehand to keep the fish cold as it sits out for plating.
- Use a very sharp, thin-bladed knife for slicing; a dull knife tears delicate raw fish instead of cutting cleanly.
- Serve tiradito the moment it's sauced; waiting even 10 minutes starts to visibly cook the edges of the fish in the acid.
Ingredient swaps
- Raw-fish caution
- Because this dish is served raw, it is not appropriate for pregnant members, young children, or anyone immunocompromised; consider a cooked sudado or ceviche-style dish with briefly seared fish instead.
- Milder heat
- Reduce the aji amarillo paste by half and add a small spoonful of roasted red pepper for color without as much spice.
- Shellfish-free note
- This recipe as written uses only fin fish and is naturally shellfish-free.
Serve alongside
- boiled corn on the cob
- sweet potato wedges
- cancha (toasted corn nuts)
- avocado slices
- a chilled Peruvian pisco sour
- a crisp Sauvignon Blanc
- sparkling water with lime
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Best eaten immediately; do not store dressed tiradito.
- Undressed sliced fish can be kept covered and well-chilled for a few hours before serving.
- Freezing is not appropriate for a raw fish preparation.
Equipment
- blender
- fine-mesh sieve
- sharp slicing knife
- chilled serving platter
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