12 Silky Tiradito Recipes That Offer Elegant Freshness

There’s something enchanting about the simplicity and elegance of tiradito. It’s where raw fish meets vibrant marinades, creating a symphony of flavors. Each recipe is a testament to fresh ingredients coming together beautifully. Picture the tang of lime, the smoothness of avocado, and a subtle kick of spice. These 12 silky variations are sure to add a touch of sophistication to your gatherings and your cooking repertoire.

Classic Tiradito With Lime and Chili

Tiradito is a traditional Peruvian dish that features raw fish marinated in a zesty lime-based sauce, making it an invigorating and vibrant option for any seafood lover. Unlike ceviche, which is typically chopped into cubes, tiradito is sliced into thin, elegant strips, allowing the flavors of the marinade to penetrate the fish more deeply. This dish isn’t only visually appealing but also offers a delightful combination of textures and tastes, with the heat from the chili playing beautifully against the acidity of the lime.

To prepare a classic tiradito, fresh fish is key. Traditionally, white fish such as flounder, sole, or snapper is used, but feel free to choose your preferred variety as long as it’s fresh and sushi-grade. The marinade is usually made from freshly squeezed lime juice, garlic, and aji amarillo (a Peruvian yellow chili) or another chili of your choice. Served cold, this dish is perfect as an appetizer or a light main course.

Ingredients (serving size: 4-6 people)

• 1 pound fresh white fish fillets (flounder, snapper, or sole)
• 1/2 cup fresh lime juice
• 1 clove garlic, minced
• 1-2 aji amarillo peppers (or other chili peppers), finely sliced
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 small red onion, thinly sliced
• Fresh cilantro, for garnish
• Sweet potato, boiled and sliced (for serving)
• Corn, boiled (for serving)

Cooking Instructions

1. Prepare the Fish: Start by selecting high-quality, fresh fish. Rinse the fillets under cold water and pat them dry with paper towels. Using a sharp knife, slice the fish into thin strips, about 1/4 inch thick. Arrange the fish in a single layer on a serving platter, ensuring the pieces don’t overlap.
2. Make the Marinade: In a mixing bowl, combine the fresh lime juice, minced garlic, sliced aji amarillo, soy sauce, olive oil, salt, and black pepper. Whisk the ingredients together until well combined. The acidity from the lime juice will “cook” the fish, so it’s important to have the marinade ready to go.
3. Marinate the Fish: Pour the marinade evenly over the sliced fish, ensuring all pieces are well coated. Cover the platter with plastic wrap and refrigerate for about 10-15 minutes. This will allow the fish to absorb the flavors of the marinade and “cook” slightly in the lime juice.
4. Prepare the Garnish: While the fish is marinating, thinly slice the red onion and set it aside. You can also prepare boiled sweet potatoes and corn to serve alongside the tiradito to complement the dish.
5. Serve the Dish: After the fish has marinated, remove it from the refrigerator. Arrange the marinated fish on individual plates or keep it on the platter, topping it with the sliced red onion and garnishing with fresh cilantro. Serve immediately with boiled sweet potatoes and corn on the side.

Extra Tips

When making tiradito, freshness is paramount, so be sure to source your fish from a reputable market. If you prefer a spicier kick, adjust the amount of chili used in the marinade according to your taste.

Additionally, for a variation, you can experiment with other citrus juices, such as grapefruit or orange, to create a unique flavor profile. Remember, the key to an excellent tiradito lies in balancing the acidity of the lime with the heat of the chili, so taste and adjust as necessary. Enjoy this delightful dish with a chilled glass of Pisco or your favorite beverage!

Mango and Avocado Tiradito

Mango and Avocado Tiradito is a vibrant and invigorating twist on the traditional Peruvian dish, tiradito. This recipe combines the creamy texture of ripe avocados with the sweet-tangy flavor of fresh mango, all brought together with a zesty citrus dressing. Unlike ceviche, which typically includes marinated fish, this dish focuses on the luxurious combination of fruits, making it a perfect appetizer or light meal for warm days. The bright colors and flavors will tantalize your taste buds and leave you feeling satisfied.

Creating this delightful dish isn’t only easy but also an exciting way to showcase seasonal produce. The mango adds a burst of sweetness, while the avocado provides a rich creaminess that balances the acidity of the lime juice. With just a few simple ingredients, you can whip up this elegant dish that’s sure to impress your family and friends. Serve it chilled or at room temperature for the best flavor experience.

Ingredients (Serves 4-6):

• 2 ripe avocados, diced
• 2 ripe mangoes, diced
• 1 small red onion, finely chopped
• 1 jalapeño pepper, seeded and minced (optional)
• 1/4 cup fresh cilantro, chopped
• Juice of 3 limes
• 2 tablespoons olive oil
• Salt and pepper to taste
• Tortilla chips or plantain chips for serving (optional)

Cooking Instructions:

1. Prepare the Ingredients: Start by gathering all your ingredients. Dice the ripe avocados and mangoes into bite-sized pieces. Finely chop the red onion and jalapeño pepper (if using). Chop the fresh cilantro to add freshness to the dish. Having everything prepped before you start mixing will make the process smooth and enjoyable.
2. Mix the Dressing: In a small bowl, combine the juice of the limes with the olive oil. Whisk together until well blended. This dressing will provide a tangy and rich flavor to the tiradito, enhancing the natural sweetness of the mango and creaminess of the avocado.
3. Combine the Ingredients: In a large mixing bowl, gently combine the diced avocados, mangoes, red onion, jalapeño, and cilantro. Pour the lime and olive oil dressing over the mixture. Use a spatula or spoon to fold the ingredients together carefully, ensuring the avocados remain intact and the flavors meld without mashing them.
4. Season to Taste: After combining, season your tiradito with salt and pepper to taste. This step is significant as it highlights the flavors of the fruits and dressing. Taste the mixture and adjust the seasoning if necessary, adding more lime juice or salt as desired.
5. Chill and Serve: Allow the tiradito to sit for about 15-20 minutes at room temperature to let the flavors develop. If you prefer, you can chill it in the refrigerator for a colder dish. Serve the mango and avocado tiradito on a platter or individual bowls, accompanied by tortilla chips or plantain chips for added crunch.

Extra Tips:

When preparing Mango and Avocado Tiradito, it’s important to choose ripe avocados and mangoes for the best flavor and texture. If they aren’t ripe enough, the dish may lack sweetness and creaminess.

Additionally, feel free to customize the recipe by adding other ingredients such as diced cucumber or a sprinkle of chili powder for extra heat. This dish is highly versatile and can be adjusted to suit your taste preferences. Enjoy experimenting with different ingredient combinations while keeping the essence of the dish intact!

Tiradito With Aji Amarillo Sauce

Tiradito is a traditional Peruvian dish that offers a unique twist on ceviche. Unlike ceviche, which is typically served with chunky pieces of fish and accompanied by a variety of vegetables, tiradito features thinly sliced fish that’s delicately bathed in a vibrant sauce, allowing the fresh flavors to shine through.

This recipe highlights the iconic Aji Amarillo sauce, a creamy and slightly spicy sauce made from yellow chili peppers that adds depth and character to the dish. Perfect as a revitalizing appetizer or a light main course, Tiradito with Aji Amarillo Sauce is sure to impress your family and friends.

In this recipe, we’ll be using fresh white fish such as sole or tilapia for a tender and silky texture. The Aji Amarillo sauce is made from a blend of ingredients that create a harmonious balance of heat and creaminess. Serve this dish chilled for the best experience, and don’t forget to garnish with fresh herbs and additional lime wedges for an extra burst of flavor.

Ingredients (serving size: 4-6 people):

• 1 pound fresh white fish (such as sole or tilapia), thinly sliced
• 1/2 cup Aji Amarillo paste
• 1/2 cup mayonnaise
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Fish: Begin by verifying your fish is very fresh and properly cleaned. Use a sharp knife to slice the fish into thin pieces, about 1/8 inch thick. Arrange the slices in a single layer on a chilled serving plate, overlapping them slightly for an attractive presentation.
2. Make the Aji Amarillo Sauce: In a mixing bowl, combine the Aji Amarillo paste, mayonnaise, lime juice, olive oil, minced garlic, salt, and black pepper. Whisk the mixture until smooth and well-combined. The sauce should have a creamy consistency with a vibrant yellow color.
3. Assemble the Dish: Once the Aji Amarillo sauce is ready, drizzle it generously over the sliced fish. Make sure each piece is coated with the sauce to infuse the flavors throughout.
4. Chill: Place the assembled dish in the refrigerator for about 10-15 minutes. This allows the flavors to meld together and the fish to chill, enhancing the overall taste and experience of the dish.
5. Garnish and Serve: Before serving, sprinkle fresh cilantro leaves over the top of the tiradito for a pop of color and fresh flavor. Serve with lime wedges on the side for an additional zesty kick.

Extra Tips: When preparing Tiradito with Aji Amarillo Sauce, it’s crucial to use the freshest fish possible to guarantee the best flavor and texture.

Additionally, you can adjust the heat level of the Aji Amarillo sauce by adding more or less paste according to your taste preference. For an extra touch, consider adding thinly sliced red onions or avocado on top for added flavor and texture.

Enjoy this dish chilled for a revitalizing culinary experience!

Spicy Tuna Tiradito

Spicy Tuna Tiradito is a vibrant, fresh dish hailing from Peru, where the culinary traditions merge beautifully with influences from Japanese cuisine. This dish features thinly sliced, raw tuna marinated in a zesty and spicy sauce that highlights the natural flavors of the fish. Unlike traditional ceviche, tiradito isn’t mixed with onions, allowing the delicate texture and taste of the tuna to shine through. This dish is perfect for warm evenings or as an impressive starter at dinner parties, bringing a taste of the ocean to your table.

The key to an unforgettable Spicy Tuna Tiradito lies in the quality of the tuna. Opt for sushi-grade tuna to guarantee the best flavor and safety for raw consumption. The marinade, made with ingredients like lime juice, aji amarillo (Peruvian yellow chili), and soy sauce, adds a delightful kick that complements the rich, buttery texture of the fish. Serve it with crispy corn and avocado for a delicious contrast, making it a delightful experience for the senses.

Ingredients (Serves 4-6)

• 1 lb sushi-grade tuna, sliced thinly
• 1/4 cup fresh lime juice
• 1-2 tablespoons aji amarillo paste (adjust to taste)
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon fresh cilantro, chopped
• 1 avocado, sliced
• 1/2 cup Peruvian corn (can use toasted corn or cancha)
• Salt, to taste
• Microgreens or additional cilantro, for garnish

Cooking Instructions

1. Prepare the Tuna: Begin by placing the sushi-grade tuna on a cutting board. Using a sharp knife, slice the tuna into thin, even pieces, about 1/4 inch thick. Make sure to slice against the grain for the best texture. Once sliced, arrange the tuna on a serving plate in a single layer.
2. Make the Marinade: In a mixing bowl, combine the fresh lime juice, aji amarillo paste, soy sauce, sesame oil, and a pinch of salt. Whisk the ingredients together until well blended. Taste the marinade and adjust the spiciness or saltiness to your preference.
3. Marinate the Tuna: Drizzle the marinade over the sliced tuna on the plate. Allow it to marinate for about 10-15 minutes. This time allows the flavors to meld while still keeping the tuna fresh and tender.
4. Prepare the Garnish: While the tuna marinates, slice the avocado into thin wedges. Set aside for plating. You can also lightly toast the Peruvian corn in a skillet until golden brown for added crunch.
5. Assemble the Dish: After marinating, remove the tuna from the plate and arrange it back in a decorative manner. Top the tuna with sliced avocado, sprinkle the chopped cilantro, and add the toasted corn around the edges for a beautiful presentation.
6. Serve: Garnish with microgreens or additional cilantro for a fresh touch. Serve immediately while the tuna is still vibrant and the flavors are fresh.

Extra Tips

When making Spicy Tuna Tiradito, always verify that your ingredients are fresh and of high quality, especially the tuna. If you can’t find aji amarillo paste, you can substitute it with sriracha or another chili paste, but this may alter the original flavor profile.

For a unique twist, consider adding a splash of coconut milk to the marinade for a creamier texture. Finally, serve the tiradito chilled to enhance the invigorating experience, and don’t forget to have some crispy corn on hand for that satisfying crunch!

Tiradito De Pescado With Cilantro

Tiradito de pescado is a revitalizing and vibrant Peruvian dish that showcases the delicate flavors of fresh fish, enhanced by a zesty sauce. Unlike ceviche, which is typically cubed and marinated with onions, tiradito features fish fillets that are sliced thinly and served raw, allowing the flavors of the marinade to penetrate each piece. The addition of cilantro not only adds a burst of color but also infuses the dish with a herbaceous aroma that complements the tender fish beautifully.

This dish is perfect for warm weather, making it a popular choice for gatherings and celebrations.

Preparing tiradito de pescado is a simple yet rewarding process. The key to achieving the best flavor lies in using the freshest fish available, such as flounder or tilapia, and balancing the acidity of the lime juice with the other ingredients. The result is a silky, melt-in-your-mouth experience that will transport your taste buds straight to the coast of Peru.

Serve this dish as an appetizer or a light main course, and watch as your guests are captivated by its vibrant appearance and delicious taste.

Ingredients (Serves 4-6)

• 1 lb fresh fish fillets (flounder, tilapia, or other white fish)
• 1/2 cup fresh lime juice
• 1/4 cup fish stock or cold water
• 1/4 cup cilantro leaves, finely chopped
• 1 small red onion, thinly sliced
• 1-2 jalapeño peppers, finely chopped (adjust to taste)
• Salt to taste
• 1 avocado, sliced (for garnish)
• Corn or sweet potato slices (for serving, optional)

Cooking Instructions

1. Prepare the Fish: Start by rinsing the fresh fish fillets under cold water. Pat them dry with paper towels. Using a sharp knife, slice the fish into thin, even pieces, ideally around 1/4 inch thick. Arrange the fish slices on a serving platter, overlapping them slightly.
2. Make the Marinade: In a bowl, combine the fresh lime juice, fish stock (or cold water), and a pinch of salt. Mix well to guarantee the salt is dissolved. This marinade will provide the perfect balance of acidity and flavor to the fish.
3. Add the Aromatics: Sprinkle the finely chopped cilantro and sliced red onion over the fish on the platter. Then, drizzle the prepared marinade evenly over the fish and aromatics. Make sure all the fish is well-coated in the marinade.
4. Incorporate Heat: Add the finely chopped jalapeño peppers to the dish. Adjust the amount of jalapeño based on your preferred spice level, mixing them gently with the fish and marinade to distribute the heat evenly.
5. Marinate: Cover the platter with plastic wrap and let the tiradito marinate in the refrigerator for about 15-30 minutes. This step is essential as it allows the fish to “cook” in the acidity of the lime juice while absorbing all the delicious flavors.
6. Serve: Once marinated, remove the platter from the refrigerator. Garnish with sliced avocado and additional cilantro if desired. Serve immediately with optional corn or sweet potato slices on the side for a complete meal.

Extra Tips

When preparing tiradito de pescado, it’s vital to use the freshest fish available, as this dish is served raw. Visit a trusted seafood market or fishmonger to verify you’re getting high-quality fish.

Additionally, feel free to experiment with the marinade by adding a touch of garlic or ginger for extra flavor. Remember that the longer you let the fish marinate, the firmer it will become, so adjust the marinating time based on your preference for texture.

Enjoy this delightful dish with a chilled glass of Pisco or a cool drink to enhance your culinary experience!

Citrus and Ginger Tiradito

Citrus and Ginger Tiradito is a revitalizing and vibrant dish that brings together the best of Peruvian flavors with a modern twist. This version of tiradito features the silky texture of thinly sliced fish, typically flounder or sea bass, marinated in a zesty blend of citrus juices, ginger, and aromatic seasonings. The dish isn’t only visually appealing but also tantalizes the taste buds with its balance of acidity and spice, making it a perfect starter for any gathering or a light main dish.

The origins of tiradito can be traced back to the coastal regions of Peru, where fresh seafood is abundant. Unlike ceviche, another popular Peruvian dish, tiradito is characterized by its sauce being poured over the fish rather than marinating it, allowing the delicate flavors of the fish to shine through. This Citrus and Ginger Tiradito is a delightful interpretation that combines the boldness of ginger with the brightness of citrus, making it a dish that’s both unique and satisfying.

Ingredients (serving size: 4-6 people)

• 1 lb (450g) fresh flounder or sea bass fillet, skin removed
• 1/2 cup fresh lime juice
• 1/4 cup fresh orange juice
• 1 tablespoon grated fresh ginger
• 1 tablespoon honey
• 1 teaspoon soy sauce
• 1 tablespoon finely chopped cilantro
• 1 tablespoon finely chopped red onion
• 1 small red chili, finely sliced (adjust to taste)
• Salt and pepper to taste
• 1 avocado, sliced (for garnish)
• Microgreens or sprouts (for garnish)

Cooking Instructions

1. Prepare the Fish: Start by confirming that the fish fillet is fresh and properly cleaned. Using a sharp knife, slice the fish into very thin pieces, about 1/4 inch thick. Arrange the slices on a large serving platter or individual plates, slightly overlapping them for an elegant presentation.
2. Make the Marinade: In a mixing bowl, combine the fresh lime juice, orange juice, grated ginger, honey, and soy sauce. Whisk the ingredients together until fully blended and the honey is dissolved. This marinade will provide the key flavors for the tiradito.
3. Marinate the Fish: Pour the marinade evenly over the sliced fish on the platter. Allow the fish to marinate for about 10-15 minutes at room temperature. This short marination time will enhance the flavor without cooking the fish completely, preserving its silky texture.
4. Add Seasonings: After marinating, sprinkle the finely chopped cilantro, red onion, and sliced red chili over the fish. Season with salt and pepper to taste. These ingredients will add a fresh and spicy kick to the dish.
5. Garnish and Serve: Just before serving, arrange the avocado slices around the fish for a beautiful presentation. Top with microgreens or sprouts for an additional touch of freshness. Serve immediately to enjoy the best texture and flavor.

Extra Tips

When preparing Citrus and Ginger Tiradito, it’s crucial to use the freshest fish available, as it’s the star of the dish. You can also experiment with different types of citrus juices or add a splash of yuzu for an Asian twist.

If you prefer a milder flavor, reduce the amount of ginger or chili. Additionally, verify that all ingredients are prepped in advance so you can serve the dish promptly, allowing your guests to enjoy it at its best.

Tiradito With Coconut Milk

Tiradito is a classic Peruvian dish that showcases the freshness of fish, typically served in a creamy, tangy sauce. This version incorporates coconut milk, giving it a unique twist that adds richness and depth to the dish. The silky texture of the fish pairs beautifully with the coconut milk, lime juice, and a blend of spices, creating an invigorating and indulgent recipe that’s perfect for warm weather or special occasions.

This dish isn’t only visually appealing with its vibrant colors but also bursts with flavor and aroma. It’s a stunning way to present fresh fish, making it a favorite among seafood lovers. The coconut milk adds a tropical flair that complements the natural sweetness of the fish, while the lime juice and spices provide a zesty kick. Whether you’re hosting a dinner party or just treating yourself to a delicious meal, this Silky Tiradito With Coconut Milk is sure to impress.

Ingredients (Serves 4-6)

• 1 lb (450g) fresh white fish (such as tilapia, sole, or snapper)
• 1 cup coconut milk
• 1/4 cup fresh lime juice
• 1/4 cup red onion, thinly sliced
• 1-2 jalapeño peppers, thinly sliced (adjust to taste)
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon ginger, grated
• 1 teaspoon garlic, minced
• Salt and pepper to taste
• Lime wedges, for garnish

Cooking Instructions

1. Prepare the Fish: Start by washing the fresh fish thoroughly under cold water. Pat it dry with paper towels and cut it into thin, bite-sized slices or cubes. Arrange the fish pieces in a shallow dish for marinating.
2. Make the Marinade: In a separate bowl, whisk together the coconut milk, fresh lime juice, grated ginger, minced garlic, salt, and pepper. This mixture will serve as the marinade and dressing for the fish.
3. Marinate the Fish: Pour the coconut milk marinade over the sliced fish, making sure all pieces are evenly coated. Cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together and for the fish to ‘cook’ slightly in the acidity of the lime juice.
4. Add Vegetables: After marinating, remove the fish from the refrigerator and gently fold in the thinly sliced red onion and jalapeño peppers. This adds crunch and a spicy kick to the dish.
5. Serve: Arrange the marinated fish and vegetable mixture on a serving platter. Drizzle any remaining marinade over the top for added flavor. Garnish with chopped cilantro and lime wedges for an extra burst of invigoration.

Extra Tips

When preparing Silky Tiradito With Coconut Milk, it’s essential to use the freshest fish possible for the best flavor and texture. If you’re unsure about the fish’s freshness, ask your fishmonger for recommendations.

Additionally, feel free to adjust the spice level by adding more or fewer jalapeños, or even omitting them if you prefer a milder taste. For a pop of color, consider serving the dish with thinly sliced radishes or avocado on the side.

Enjoy your culinary adventure with this delightful Peruvian dish!

Grilled Shrimp Tiradito

Grilled Shrimp Tiradito is a delightful twist on the traditional Peruvian dish. Known for its invigorating flavors and elegant presentation, this dish features succulent grilled shrimp marinated in a zesty citrus sauce that enhances the natural sweetness of the seafood.

The dish is typically served raw or lightly cured in a tangy sauce, reminiscent of ceviche, but with a smoky touch from the grilling, making it a perfect centerpiece for outdoor gatherings or elegant dinners.

The pairing of the grilled shrimp with a vibrant sauce made from lime juice, garlic, and Peruvian aji peppers creates a revitalizing balance of flavors. This dish isn’t only delicious but also visually appealing, often garnished with fresh herbs and served alongside crispy plantain chips or a light salad.

Grilled Shrimp Tiradito is an excellent choice for seafood lovers looking to explore the bold tastes of Peruvian cuisine.

Ingredients (Serves 4-6):

• 1.5 pounds large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 limes, juiced
• 2 cloves garlic, minced
• 1 teaspoon aji amarillo paste (or substitute with other chili paste)
• Salt and pepper to taste
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• Plantain chips or tortilla chips for serving

Cooking Instructions:

1. Marinate the Shrimp: In a medium bowl, combine the shrimp with olive oil, lime juice, minced garlic, aji amarillo paste, salt, and pepper. Confirm that the shrimp are well-coated in the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes. This step allows the flavors to penetrate the shrimp and helps to tenderize the meat.
2. Preheat the Grill: While the shrimp is marinating, preheat your grill to medium-high heat. A properly heated grill is essential for achieving a nice char on the shrimp without overcooking them.
3. Grill the Shrimp: Once the grill is hot, thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes before to prevent burning). Place the skewers on the grill and cook for about 2-3 minutes per side, or until the shrimp turn pink and opaque. Be careful not to overcook them, as shrimp can become rubbery if left on the grill for too long.
4. Prepare the Garnish: While the shrimp are grilling, prepare the garnish by mixing the sliced red onion and chopped cilantro in a small bowl. This mix will add freshness and crunch to the dish.
5. Serve: Once the shrimp are cooked, remove them from the grill and transfer them to a serving platter. Top the shrimp with the onion and cilantro mixture and arrange avocado slices around the dish. Serve with plantain chips or tortilla chips for a delightful crunch.

Extra Tips:

To elevate the flavors even further, consider adding a splash of orange juice to the marinade for a sweet citrus note. If you enjoy a bit of heat, adjust the amount of aji amarillo paste to your liking or add diced jalapeños for an extra kick.

Always taste the marinade before adding the shrimp to confirm a balanced flavor, and serve the dish immediately after grilling for the best texture and taste. Enjoy your Grilled Shrimp Tiradito as a perfect appetizer or light meal!

Beetroot and Fennel Tiradito

Beetroot and Fennel Tiradito is a vibrant and visually stunning dish that showcases the natural sweetness of beets and the aromatic flavors of fennel. This Peruvian-inspired dish is a twist on traditional tiradito, usually made with raw fish. Instead, it highlights the earthy and slightly licorice notes of fennel combined with the rich, deep color of beetroots.

The dish is typically served as an appetizer or a revitalizing light main course, making it perfect for gatherings or special occasions. The preparation of this dish involves thinly slicing the beets and fennel, marinating them in a zesty citrus dressing, and garnishing with fresh herbs and chili for an added kick.

The use of vibrant colors and textures invites diners to enjoy a healthy yet indulgent experience. This Beetroot and Fennel Tiradito isn’t only a feast for the eyes but also a burst of flavors that will leave your taste buds dancing.

Ingredients (Serves 4-6):

• 2 medium beetroots, cooked and peeled
• 1 large fennel bulb, thinly sliced
• 1/4 cup fresh lemon juice
• 1/4 cup fresh orange juice
• 1 tablespoon olive oil
• 1 teaspoon honey or agave syrup
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 small red chili, finely chopped (adjust to taste)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• Extra lemon and orange slices, for garnish

Cooking Instructions:

1. Prepare the Beetroots: Begin by cooking the beetroots until they’re tender. This can be done by boiling them in water for about 30-40 minutes or roasting them in the oven at 400°F (200°C) for about an hour.

Once cooked, allow them to cool, then peel and slice them thinly using a mandoline or sharp knife.

2. Slice the Fennel: While the beetroots are cooking, take the fennel bulb and slice it thinly. You can use a mandoline for uniform slices or a sharp knife.

Make sure to keep the fronds for garnish, as they add a nice touch to the dish.

3. Make the Marinade: In a bowl, combine the fresh lemon juice, orange juice, olive oil, honey or agave syrup, salt, and black pepper.

Whisk the mixture together until well combined. This marinade will enhance the flavors of the beets and fennel.

4. Combine Ingredients: In a large mixing bowl, combine the sliced beetroots and fennel. Pour the marinade over the vegetables and toss gently to guarantee everything is well coated.

Let the mixture sit for about 15-20 minutes to allow the flavors to meld.

5. Add Fresh Herbs and Chili: After marinating, sprinkle the chopped cilantro, mint, and finely chopped red chili over the beetroot and fennel mixture.

Toss gently to distribute the herbs and chili evenly.

6. Serve: Arrange the marinated beetroot and fennel on a serving platter. Garnish with additional lemon and orange slices and the reserved fennel fronds for an appealing presentation.

Serve chilled or at room temperature.

Extra Tips:

When preparing Beetroot and Fennel Tiradito, using fresh, high-quality ingredients will greatly enhance the dish’s flavor.

Feel free to adjust the acidity of the marinade based on your personal taste; some may prefer a more citrusy punch. Additionally, you can experiment with different herbs such as dill or parsley for a unique twist.

If you want to make it more substantial, consider adding thinly sliced avocado or serving it alongside grilled seafood. Enjoy the vibrant flavors and the health benefits of this delightful dish!

Tiradito With a Touch of Olive Oil

Tiradito is a traditional Peruvian dish that highlights the freshness and vibrant flavors of raw fish, similar to ceviche but with a unique twist. The key to a wonderful tiradito lies in the quality of the fish and the careful balance of ingredients that create a silky, luscious sauce.

This version incorporates a touch of olive oil, enhancing the overall richness and depth of flavor, making it a delightful starter for any meal or a rejuvenating dish on its own.

To prepare this Silky Tiradito, start with the freshest fish you can find, typically a firm white fish like flounder or sea bass. The dish is finished with a zesty sauce made from lime juice, garlic, and a hint of spice from the aji pepper. The addition of olive oil gives the dish an extra layer of silkiness that elevates its presentation and taste.

Pair it with sweet potato and corn to balance the acidity and provide a well-rounded culinary experience.

Ingredients (Serves 4-6)

• 1 lb fresh flounder or sea bass, skinless and boneless
• 1/2 cup fresh lime juice
• 1 clove garlic, minced
• 1-2 aji amarillo peppers, finely chopped (adjust for spice preference)
• 1/4 cup extra virgin olive oil
• Salt, to taste
• Fresh cilantro, for garnish
• 1 medium sweet potato, boiled and sliced
• 1 cup corn kernels, cooked

Cooking Instructions

1. Prepare the Fish: Start by slicing the fish into thin sashimi-style pieces, approximately 1/4 inch thick. Make sure to use a sharp knife to achieve clean cuts. Arrange the slices on a serving platter, slightly overlapping them for presentation.
2. Make the Marinade: In a bowl, combine the fresh lime juice, minced garlic, and finely chopped aji amarillo peppers. Stir well to blend the ingredients, ensuring the garlic and peppers are evenly distributed throughout the lime juice.
3. Add Olive Oil: Slowly drizzle the extra virgin olive oil into the marinade while whisking gently. This will emulsify the mixture, creating a silky texture that will coat the fish beautifully. Season with salt to taste.
4. Marinate the Fish: Pour the marinade over the sliced fish, ensuring all pieces are coated. Let it marinate for about 10-15 minutes at room temperature. This allows the fish to absorb the flavors while still remaining tender.
5. Plate and Serve: After marinating, carefully arrange the fish on individual plates or a large serving dish. Garnish with fresh cilantro leaves and serve alongside the boiled sweet potato slices and cooked corn for a colorful and flavorful presentation.

Extra Tips

When making your Silky Tiradito, always opt for the freshest fish available, as the quality greatly impacts the final dish.

If you’re unable to find aji amarillo peppers, you can substitute them with other mild chili peppers, but keep in mind that the flavor profile will change slightly.

For added texture, consider including avocado slices or a sprinkle of toasted corn nuts as a garnish.

Tropical Fruit Tiradito

Tropical Fruit Tiradito is a delightful twist on the classic Peruvian dish, tiradito, which traditionally features fresh fish marinated in citrus juices. This version incorporates the vibrant flavors of various tropical fruits, creating a revitalizing and colorful dish that’s perfect for summer gatherings or as a light appetizer.

The combination of succulent fish and sweet, tangy fruits offers a unique culinary experience that’s sure to impress your guests.

To prepare this dish, you’ll need to source the freshest fish available, such as snapper or tilapia, and a variety of tropical fruits like mango, pineapple, and passion fruit. The key to a successful Tropical Fruit Tiradito lies in the balance of flavors — the acidity of the citrus juice should complement the sweetness of the fruit, while the addition of aji amarillo or chili peppers adds a subtle spice.

Serve this dish chilled for a revitalizing treat that showcases the vibrant essence of tropical cuisine.

Ingredients (Serves 4-6)

• 1 pound fresh snapper or tilapia fillets, skinless and boneless
• 1 cup fresh lime juice
• 1 cup diced mango
• 1 cup diced pineapple
• 1/2 cup diced avocado
• 1/4 cup chopped red onion
• 1-2 fresh aji amarillo or red chili peppers, finely chopped (adjust to taste)
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste
• Tortilla chips or plantain chips, for serving

Cooking Instructions

1. Prepare the Fish: Start by cutting the fresh fish fillets into thin slices. Aim for uniform, thin pieces to guarantee they marinate evenly. Place the sliced fish in a shallow dish.
2. Marinate the Fish: Pour the fresh lime juice over the sliced fish, guaranteeing that all pieces are well coated. The acidity of the lime juice will “cook” the fish, so let it marinate in the refrigerator for about 15-20 minutes, or until the fish appears opaque.
3. Prepare the Tropical Fruit Mix: While the fish is marinating, in a separate bowl, combine the diced mango, pineapple, avocado, red onion, and chopped cilantro. Gently toss the mixture to combine, allowing the flavors to meld together.
4. Add Spice: Incorporate the finely chopped aji amarillo or red chili peppers into the fruit mixture, adjusting the quantity based on your desired spice level. Season with salt and pepper to taste.
5. Plate the Dish: Once the fish has marinated, remove it from the refrigerator. Arrange the marinated fish slices on a serving platter and top with the tropical fruit mixture. Drizzle with any remaining lime juice for extra flavor.
6. Serve: Serve the Tropical Fruit Tiradito chilled, accompanied by tortilla chips or plantain chips for added crunch. Enjoy the dish immediately for the best flavor and texture.

Extra Tips

For the best results, always use the freshest fish you can find, as the quality of the fish greatly influences the final dish.

You can also experiment with other tropical fruits such as kiwi or papaya to customize the flavor profile to your liking. Additionally, make sure to serve the dish immediately after assembling to maintain the freshness of the ingredients.

If preparing in advance, keep the fish and fruit mixture separate until just before serving to prevent the fruit from becoming mushy.

Tiradito With Sesame Seeds and Seaweed

Tiradito is a revitalizing and vibrant dish that hails from Peru, offering a unique twist on the classic ceviche by presenting the fish in a more delicate form. In this recipe, we’ll incorporate sesame seeds and seaweed to add depth and a touch of the ocean to the dish. The combination of fresh, tender fish, zesty citrus, and the umami notes from the sesame and seaweed creates a beautiful balance that’s sure to impress your guests.

Perfect as a starter or light meal, this Tiradito isn’t only easy to prepare but also visually stunning.

To make this Tiradito, we’ll use fresh white fish, such as flounder or tilapia, marinated in a tangy sauce made of lime juice and other complementary ingredients. The addition of toasted sesame seeds and seaweed will enhance the dish’s flavor profile while providing a delightful crunch. This elegant dish is ideal for gatherings or special occasions, bringing a taste of Peru right to your table.

Ingredients (Serves 4-6 people):

• 1 lb fresh white fish (flounder or tilapia), thinly sliced
• 1/2 cup freshly squeezed lime juice
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• 1/2 tsp garlic, minced
• 1 tbsp honey or agave syrup
• 1/4 cup toasted sesame seeds
• 1/2 cup nori seaweed, cut into thin strips
• Fresh cilantro leaves, for garnish
• Salt and pepper, to taste
• Slices of avocado, for serving (optional)

Cooking Instructions:

1. Prepare the Fish: Start by selecting the freshest white fish available. Rinse it under cold water and pat dry with paper towels. Using a sharp knife, slice the fish into thin, even pieces. Aim for slices that are about 1/4 inch thick to guarantee quick marination and a tender texture.
2. Make the Marinade: In a medium mixing bowl, combine the freshly squeezed lime juice, soy sauce, sesame oil, grated ginger, minced garlic, and honey or agave syrup. Whisk everything together until well incorporated. This marinade will provide the tartness and flavor that accentuates the fish.
3. Marinate the Fish: Place the sliced fish in the bowl with the marinade, making sure that each piece is well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for about 15-20 minutes. This will allow the fish to absorb the flavors and ‘cook’ slightly in the acidity of the lime juice.
4. Prepare the Serving Plate: While the fish is marinating, prepare your serving plate by arranging a bed of the cut nori seaweed strips. This will provide a nice base for the Tiradito and add a lovely texture and flavor.
5. Assemble the Dish: Once the fish has marinated, remove it from the refrigerator and drain off excess marinade if desired. Arrange the marinated fish slices neatly over the bed of seaweed on your serving plate. Drizzle a little of the remaining marinade over the top if you prefer more flavor.
6. Garnish and Serve: Sprinkle the toasted sesame seeds generously over the fish. Finish by garnishing with fresh cilantro leaves. If desired, serve with slices of avocado on the side for a creamy contrast. The dish is best enjoyed immediately to retain freshness.

Extra Tips:

When preparing Tiradito, verify that your fish is as fresh as possible, as this greatly impacts the final taste. You can experiment with different types of fish or even combine varieties for a more complex flavor.

Additionally, feel free to adjust the marinade ingredients to suit your taste preferences—adding a touch of chili for heat or increasing the honey for sweetness can create a customized experience. Remember that the key to this dish is balance, so taste as you go!