The Peruvian coast has thousands of kilometers along the magnificent Pacific Ocean, with hundreds of little fishermen towns. The origin of cebiche lies in the hands of these rugged, salty-skinned men, and this is also the case with tiradito, a lighter version of cebiche, without the pungency of the raw onion. For tiradito, the fish is sliced very thin, sometimes flattened, and seasoned with a delicate hand, giving it the appearance of an Italian carpaccio or a Japanese sashimi.
In the last few years, tiradito has become increasingly popular, and is now present in most restaurant menus. It is wonderful for those on a low-carb diet, or if you are trying to avoid fatty meals, and it´s satisfying, tasty, and full of protein. As a matter of fact, a good friend of mine, who was very worried because his cholesterol levels were rocketing, decided to have cebiche or tiradito for lunch everyday. It worked like a charm, and he felt healthier than ever in just a few days.
What do you need to make a good tiradito? To begin with, the freshest fish you can find. We recommend you become BFF with your fishmonger if you really want to make the best possible tiradito. This is the KEY step that will make all the difference in the quality of your dish. After this, a good, sharp knife is essential. Green, juicy limes, that you must squeeze with your hands very gently, to avoid the bitterness of the peel, and aji amarillo paste.Some cooks add grated garlic to the preparation, and a little grated ginger or celery. Salt and pepper. And that´s it! Serve the fish in a cold plate, add some garnish, and be merry! A sophisticated yet simple meal, good for the body, good for the soul.
(Another big thanks to Roberto Cuadra for letting us play with him in the kitchen, and take pictures of his beautiful dishes).
- 1 lb white fish (fillet)
- 6 limes, the juice
- 1 teaspoon aji amarillo paste, or to taste
- 1 teaspoon diced chili pepper
- 1 grated garlic
- ½ teaspoon grated ginger
- 1 tablespoon olive oil
- Salt and pepper
- 1 sweet potato cut in thick slices
- Garnish: micro mix
- Slice the fish fillet very thin. Accommodate in a cold plate. Repeat with all the fillet. Use four plates. Sprinkle with salt.
- In a bowl combine lime juice with the aji amarillo paste, diced chili pepper, garlic, ginger, olive oil, salt and pepper. With a spoon pour this juice over the fish to cover.
- In the center put two sweet potato slices, cover with micro mix and serve, very cold.