Tiradito de Pescado


  1. Peruvian Tiradito de Pescado Recipe
  2. How to Prepare Tiradito of Fish
  3. Ingredients
  4. Method
    1. Attention
  5. Tips and tricks
  6. Additional information

Peruvian Tiradito de Pescado Recipe

Tiradito of Fish has been for several years one of the favorite marine entrees For many Peruvians, although it does not surpass its cousin Ceviche, it is a great option for all lovers of this dish but who like onion. To eat!

How to Prepare Tiradito of Fish

Peruvian Recipe of Tiradito

The Fish Tiradito is a very simple recipe, with few ingredients and super delicious. We can use practically any type of fish, although it is much better with white meat fish. Today we will prepare the best known version, using Ají Amarillo.

🔪 Prep Time15 minutes
🍲 Cook Time10 minutes
⏲️ Total Time25 minutes
🍽️ Servings5 servings
🔥 Calories120 calories


  • 1 kg of sole fillet
  • Juice of 20 lemons
  • 7 yellow peppers without veins or seeds
  • 1 chili pepper without veins or seeds
  • 1 tablespoon ground garlic
  • 2 tablespoons finely chopped coriander
  • 1 tablespoon ginger ginger juice
  • Salt and pepper to taste

To accompany:

  • Sweet potato and cooked corn


  1. Cut the fish into very thin slices. Put them in a container, season them with a little salt, pepper and store in the refrigerator while we prepare the other ingredients.
  2. Place the yellow peppers in a container filled with boiling water, let them soak for about 5 minutes. Then blend with a little water to form a paste, strain and reserve in a bowl.
  3. Remove the fish from the refrigerator so that it takes room temperature.
  4. Mix the chili paste with lemon juice, ginger juice, chili limo, garlic, chopped coriander and season with salt and pepper, mix very well, correct the seasoning if necessary.
  5. Finally, place the fish cuts on the plate, add the marinade, distributing well over all the cuts. Let them rest for about 2 minutes before placing them on the table.
Related:  Sudado de Pescado


To serve, place containers with boiled corn and sweet potato, it is also excellent with a little cancha serrana.

Have 3 cooking secrets for this dish. Enjoy them!

Tips and tricks

  • The best fish for this recipe are sea bass, sole and silverside.
  • The fish should be as fresh as possible, preferably fresh from the sea.
  • It is essential to use a knife with an excellent sharpness, to achieve uniform and thin cuts without breaking the meat.

Additional information

According to several researchers, the Tiradito de Pescado It is a variant of ceviche fruit of the fusion of Peruvian cuisine with Japanese, due to the way of cutting the fish in the style of the popular sashimi, to which cooking with lemon juice and of course the chili was added, which cannot be missing in a preparation like this.

It is said that he was born around 30 years old, at the beginning he was known by the name of Estiradito Due to the shape of the fish markets, later over the years it was baptized as Tiradito.

The Fish Tiradito has as basic ingredients: fish, lemon juice and chili; its varieties, both in flavor and color, depend mainly on the chili we decide to use for the seasoning.

The first known version uses the Ají Amarillo (yellow in color), now we have with hot pepper (red), Bicolor (mixture of yellow and rocoto) and even Olivo (with black olives).

If you liked this recipe, comment, rate and share with your family and friends on your social networks. Millions of thanks.

Related:  Parihuela

Next, we share more links of other delicious peruvian entrees to continue enriching your recipe book:

  1. Parmesan shells in 5 steps
  2. How to prepare Fish Ceviche
  3. Prepare the delicious Chingirito
  4. Rich and concentrated Tiger Milk
  5. How to make stuffed potato
Tiradito of Fish
User Review
5 (1 vote)

If you want to know more recipes similar to Tiradito de Pescado you can visit our category Fish and Seafood.

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