Embark on a culinary journey to Peru with Tiradito de Pescado, a dazzling dish that promises a symphony of flavors. Often hailed as the wilder, spicier, and perhaps more sophisticated cousin to the beloved ceviche, Tiradito offers a unique experience that captivates the palate. While both Peruvian delicacies feature thinly sliced raw fish “cooked” by citrus, Tiradito distinguishes itself with its artful presentation and, most notably, its vibrant, creamy ají pepper sauce. This sauce transforms the delicate salmon into an unforgettable explosion of zest, spice, and unmatched freshness, making it a must-try for any seafood enthusiast looking to explore the rich tapestry of Peruvian cuisine.
Understanding Raw Salmon in Tiradito: A Delicate Balance of Flavor and Texture
At the heart of Tiradito de Pescado lies the exquisite use of raw salmon. Similar to ceviche, the magic of this dish unfolds as the raw fish interacts with acidic ingredients, primarily citrus juice. This process, known as denaturation, is often colloquially referred to as “cooking” the fish, even though no heat is applied. The acid alters the proteins in the fish, causing them to firm up and turn opaque, mimicking the texture of cooked fish without compromising its inherent freshness and delicate qualities.
However, a key distinction between Tiradito and ceviche lies in their preparation philosophy. While ceviche typically involves marinating the fish for an extended period before serving, allowing the citrus to fully “cook” the fish, Tiradito often presents the raw salmon with the sauce poured over just before serving. This method allows for a more varied texture, where some parts of the fish remain closer to their original raw state, offering a delightful contrast to the parts that have begun to firm up from the acid. For those who prefer a slightly firmer texture, we recommend letting the salmon sit, covered in the vibrant ají cream, for about 30-40 minutes in the refrigerator. This brief resting period allows the flavors to meld beautifully and the citrus to gently transform the salmon, resulting in a more ‘cooked’ feel while retaining its delicate character. Regardless of your preference, the result is always a delicious, refreshing, and visually stunning dish.
Sourcing Sashimi-Grade Salmon for Your Peruvian Tiradito
Given that Tiradito de Pescado centers around thinly sliced raw salmon, the quality and freshness of your fish are paramount. This isn’t a dish where you can compromise on ingredients; the salmon is the undisputed star. When selecting your fish, always aim for sashimi-grade or sushi-grade salmon. This designation indicates that the fish has been handled and frozen to specific standards designed to minimize the risk of parasites and bacteria, making it safe for raw consumption.
When you visit your local fishmonger or seafood counter, don’t hesitate to ask questions. Inquire about the salmon’s origin, how it was caught, and most importantly, when it was delivered to the store. For optimal freshness, we highly recommend purchasing salmon that arrived at the store on the same day or, at the very latest, within a couple of days. Look for salmon with bright, clear eyes (if purchasing a whole fish), firm flesh that springs back when gently pressed, and a fresh, ocean-like smell – never fishy or strong. The color should be vibrant and consistent.
Understanding where your fish comes from and how it has been handled throughout its journey from ocean to market is crucial. Fish that has been exposed to air for extended periods or improperly stored increases the chances of bacterial growth on its surface. Since the salmon in Tiradito is served raw, rigorous attention to sourcing and handling is not just a recommendation, it’s a necessity for both flavor and food safety. Invest in the best quality salmon you can find; it will elevate your Tiradito from good to truly extraordinary.
Crafting the Perfect Ají Amarillo Cream: The Heart of Tiradito de Pescado
The distinctive soul of Tiradito de Pescado, setting it apart from its ceviche counterpart, is undoubtedly the creamy, vibrant ají sauce. This sauce isn’t just a condiment; it’s a fundamental flavor layer that contributes a beautiful hue, a complex heat, and an aromatic depth to the delicate salmon. Many traditional Peruvian recipes, including this one, rely on a few key ingredients that might be considered “exotic” or harder to find in a standard American grocery store. However, with the increasing popularity of global cuisine, these components are becoming more accessible.
The star of this creamy concoction is the ají paste. In many Latin American countries, “ají” simply means chile pepper, but in Peru, it refers to a specific family of peppers that are integral to its gastronomy. For our Tiradito, ají amarillo paste is highly recommended. It offers a unique fruity, subtly spicy flavor with a beautiful golden-yellow color. While ají amarillo is our preference, ají mirasol paste (a dried version of ají amarillo) can also be used, typically resulting in a spicier, more intense flavor profile and a reddish hue. Both varieties yield excellent results, but the characteristic brightness of ají amarillo is often what people associate with authentic Tiradito.
Beyond the ají paste, other crucial elements include fresh lime and orange juice for their citrusy kick, garlic, ginger for a zesty warmth, and cilantro stems which add a verdant, herbaceous note that balances the rich sauce. You can typically find these specialty ají pastes at grocery stores specializing in Central and South American products or conveniently through online retailers like Amazon. The effort to source these ingredients is well worth it, as they are essential for achieving the authentic, mouthwatering flavors that make this Tiradito de Pescado truly shine.
Traditional and Creative Accompaniments for Tiradito de Pescado
To fully appreciate the vibrant flavors of Tiradito de Pescado, it’s traditionally served with a thoughtful array of accompaniments that balance the dish’s richness and spice with sweetness, starch, and crunch. These sides are not merely decorative; they play a crucial role in the overall culinary experience, creating a harmonious blend of textures and tastes.
Sweet Potatoes (Camote)
Thinly sliced sweet potatoes, often poached or baked until tender, are a classic pairing. Their natural sweetness provides a delightful contrast to the spicy ají cream and the zesty citrus. The soft, yielding texture of the sweet potato also offers a pleasant counterpoint to the firm, delicate slices of salmon. This vibrant orange root vegetable adds both color and a grounding earthiness to the dish.
Peruvian White Corn (Choclo)
Another quintessential Peruvian accompaniment is Choclo, the large-kerneled Peruvian white corn. Unlike typical sweet corn, Choclo has a chewier texture and a milder, less sweet flavor, making it an excellent canvas for the bold flavors of the tiradito. Boiled “al dente,” its distinct chewiness adds an interesting textural element. If Choclo proves difficult to find in your area, hominy makes an excellent and readily available substitute, offering a similar chewy texture and starchy base.
Canchita Corn (Toasted Corn)
For an irresistible crunch, Tiradito is often served with Canchita corn, also known as chulpe or toasted corn. These aren’t like popcorn; they’re whole corn kernels that are toasted until they puff slightly and become delightfully crispy. Their savory, slightly nutty flavor and satisfying crunch provide a textural fireworks display when paired with the soft salmon and creamy sauce. Preparing canchita at home is simple and adds an authentic touch to your dish.
Fresh Aromatics
To finish the dish, finely diced red onions and serrano peppers (or traditionally, julienned red onions) are often scattered over the top. The red onion offers a sharp, pungent bite that cuts through the richness, while the serrano peppers contribute an extra layer of fresh, fiery heat. A sprinkle of fresh cilantro leaves adds a final touch of brightness and herbaceous aroma, completing the dish’s complex profile.
Together, these accompaniments elevate Tiradito de Pescado from a simple raw fish dish to a complex and deeply satisfying meal. You can certainly adjust the quantities of sweet potatoes and corn to transform this elegant appetizer into a more substantial light meal. One bite, and you’ll undoubtedly be hooked on the incredible, balanced flavors of Peruvian cuisine.
Enjoy Your Peruvian Tiradito de Pescado!
We sincerely hope you cherish the experience of creating and savoring this incredible Tiradito de Pescado. This recipe is a testament to the vibrant and diverse culinary traditions of Peru, bringing together fresh ingredients and bold flavors in a truly exquisite way. We extend a special thank you to Chef Javi Olaechea, whose expertise and collaboration were instrumental in developing this and many other recipes we share.
We encourage you to experiment, personalize, and most importantly, enjoy every moment of this delightful dish. If you give this recipe a try, we would absolutely love to hear about your experience! Please leave us a comment below to share your thoughts, or tag us on Instagram @cooking_with_wine. Your feedback and beautiful creations inspire us to continue sharing delicious culinary adventures with our community. Happy cooking and buen provecho!
Looking for more tantalizing seafood recipes to explore? Check these out:
- Salmon with Mango Lime Cream Sauce
- Seared Ahi with Spicy Dipping Sauce
- Grilled Swordfish with Summer Gremolata
- Scallops with Golden Romesco Sauce and Black Rice
📖 Recipe: Tiradito de Pescado
Tiradito de Pescado: Peruvian Salmon with Spicy Pepper Sauce
Pin Recipe
10 minutes
30 minutes
40 minutes
Appetizers, Seafood
Peruvian
4
servings
245
kcal
Ingredients
For the Fish
- ¾ lb. very fresh, sashimi-grade salmon (340g)
For the Creamy Ají Sauce
- ½ cup fresh lime juice (from about 4 limes)
-
2
tablespoons
fresh orange juice (from ½ an orange) -
3
cloves
garlic (10g), minced -
Small
handful of cilantro stems (30g) - ¼ cup Ají amarillo paste*
-
1
pickled ají limo pepper* (or substitute with serrano pepper) -
1
small
knob of fresh ginger (20-25g), minced - Kosher salt to taste
For the Garnish
- Fresh cilantro leaves
- Thin sweet potato slices (about ¼” thick), poached or baked
- ¾ cup Peruvian white corn (Choclo) or hominy, boiled “al dente”*
- Thinly sliced or finely chopped red onion
- Fine diced serrano pepper (optional, for extra heat)
- ½ cup Canchita corn (Peruvian toasted corn)*
-
1
tablespoon
neutral oil for the Canchitas -
1
teaspoon
kosher salt (for Canchitas)
Instructions
Prepare the Salmon
- Carefully wash and thoroughly dry the salmon fillet. Place it on a rack, skin side down, over a sheet tray. Refrigerate the fish while you prepare the creamy ají sauce to keep it chilled and firm.
Prepare the Creamy Ají Sauce
- Combine all the ingredients for the ají cream (lime juice, orange juice, garlic, cilantro stems, ají amarillo paste, pickled ají limo pepper, minced ginger, and kosher salt) in a blender. Blend until the mixture is completely smooth and creamy. Taste and adjust salt if necessary.
Assemble and Serve
- Remove the chilled salmon from the refrigerator. Using a very sharp knife, slice the salmon into thin, sashimi-sized strips. Aim for slices thinner than those typically found on nigiri sushi. Arrange the salmon slices attractively on a serving plate. Drizzle generously with the prepared ají cream sauce, as much or as little as you prefer. For the best flavor infusion and a slightly ‘cooked’ texture, allow the dish to rest, covered, in the refrigerator for 30-40 minutes. If you prefer a truly raw texture, serve immediately after pouring the sauce.
- Garnish the Tiradito de Pescado with fresh cilantro leaves, sweet potato slices, boiled Choclo (or hominy), thinly sliced red onion, and crispy Canchita corn. Add finely diced serrano pepper if you desire extra heat. Serve immediately and enjoy the exquisite flavors of Peruvian cuisine!
Notes
* If pickled ají limo pepper is unavailable, one small, seeded serrano pepper can be used as a substitute to provide a similar level of heat.
* Peruvian white corn (Choclo) can be substituted with white hominy if you cannot find Choclo in your local markets.
* Canchita corn, sometimes called chulpe, adds a fantastic crunch. You can prepare Canchitas in advance: Heat a skillet over medium-high heat (have a splatter screen ready). Add the oil, heat for about 15 seconds, then add the Canchita corn. Reduce heat to medium and cover with a splatter screen. The corn will “pop” but not like popcorn (they will remain largely unpopped). Cook until lightly golden and crispy, but do not burn. Remove from heat, salt them, and set aside.
Nutrition
Calories:
245
kcal
Carbohydrates:
30
g
Protein:
20
g
Fat:
6
g
Saturated Fat:
1
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
2
g
Cholesterol:
47
mg
Sodium:
763
mg
Potassium:
845
mg
Fiber:
4
g
Sugar:
7
g
Vitamin A:
8176
IU
Vitamin C:
75
mg
Calcium:
53
mg
Iron:
2
mg
appetizers, Peruvian salmon, spicy pepper sauce, seafood, raw fish, ají amarillo
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