📍 Where this dish comes from: Huanchaco (near Trujillo) · Caballitos de totora reed boats
Discover the history of this region →
Discover the history of this region →
A Peruvian-Japanese classic born in Lima’s Nikkei kitchens: thin slices of raw fish dressed with a spicy, citrusy aji amarillo sauce rather than marinated whole like ceviche.
What You’ll Need
Servings: 4 servings
Calories: 210kcal
Ingredients
- 1 lb sashimi-grade white fish fillet (sub: tuna or salmon) thinly sliced against the grain
- 3 tbsp aji amarillo paste (sub: 2 tsp cayenne pepper plus 1 tbsp roasted red pepper purée, for a milder version)
- 1/4 cup freshly squeezed lime juice
- 2 tbsp extra virgin olive oil
- 1 clove garlic minced
- 1 tbsp fresh ginger grated
- Sea salt, to taste
- Fresh chives, thinly sliced, for garnish
Instructions
- Arrange the thin fish slices in a single layer on a chilled plate.
- Whisk together the aji amarillo paste, lime juice, olive oil, garlic, ginger, and salt to make the tiradito sauce.
- Spoon the sauce evenly over the fish slices just before serving.
- Garnish with the sliced chives.
- Serve immediately while the fish is well chilled.
Nutrition
Serving: 1serving | Calories: 210kcal | Protein: 26g | Fat: 10g | Fiber: 1g
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Health Benefits
- Raw fish dressed in an oil-and-citrus sauce delivers protein and healthy fat with almost no carbohydrate.
- The sauce is thickened with puréed pepper rather than flour or sugar, so it stays keto without any changes needed.
Pairs Well With
- Espárragos a la Parrilla con Alioli de Ají Amarillo
- Palta Rellena