Delicious peruvian meal that you can make at home.

The Peruvian Tiradito is the brother of ceviche. However, we could say that this dish has a japanese great grandfather. Indeed, the influence of the many Japanese immigrants who came to South America in the nineteenth century is apparent in the way the fish is sliced rather than chopped, and ginger, soy, and other Japanese ingredients often find their way into the delicious Tiradito.



  • 1 1/4 lb Flounder fillet (Any fresh fish or shellfish)
  • 4 tbsp of Aji amarillo paste
  • 2 Aji limo, seeded, deveined cut into brunoise
  • 2 tbsp Cilantro in chiffonade
  • 1 tsp Minced garlic
  • 2 tbsp of Vegetable oil
  • 4 tbsp Key lime juice
  • Salt and white pepper
  • Peruvian choclo (Corn) for garnish
  • Fresh parsley chopped for garnish


  • Use a clean big bowl to whisk together the key lime juice, salt, pepper, crushed garlic, aji limo, chopped culantro, aji amarillo paste, and vegetable oil. Keep chilled.
  • Now cut the fish meat fillet into thin slices on the diagonal as for sashimi and flatten.
    spread out on a flat serving platter and sprinkle with salt.
  • Pour enough cream over the fish slices to just cover them and serve immediately, garnished with the small corn kernels.

Peruvian Tiradito