How to make Tiradito

Why cooks start here

Tiradito is cooked the way Nikkei Lima cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a peruvian family cook actually puts it on the table.

Tiradito is a dish born from the harmonious blend of Japanese and Peruvian culinary traditions, often celebrated in Lima's vibrant Nikkei cuisine. It's a home-cooked marvel, lovingly prepared with a touch of salt measured by the cook's intuition and a generous hand with rich, flavorful fats. This version captures the essence of a Peruvian family gathering, where dishes are meant for sharing and connection. Expect each slice of fish to be tender, kissed by the citrusy brightness of lime and the gentle heat of aji amarillo leche. A drizzle of cilantro oil adds an aromatic finish, balancing the dish with its fresh, herbal notes. Salt is never measured; it's a conversation between the cook and the dish, ensuring each bite is perfectly seasoned.