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Peruvian Tiradito raw fish with yellow aji amarillo sauce
Thinly sliced fish with bright yellow chili sauce and lime

Classic Peruvian Tiradito with Ají Amarillo Sauce

Author: Flavelo
Recipes Main Courses Appetizers
Tiradito differs from Ceviche in that the fish is cut sashimi-style (Nikkei influence) and sauced immediately, rather than cured in acid for a long period. The sauce is an emulsion of spicy Ají Amarillo paste and acid, creating a creamy coating that adheres to the raw fish without 'cooking' the proteins.
🕒 Prep Time 20 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 300 kcal
🌍 Cuisine Peruvian

Ingredients

Equipment Needed

  • Blender: To emulsify the Aji Amarillo sauce.
  • Sharp Knife: For sashimi-style slicing.

Allergen Information

⚠️ Fish

Instructions

1 ✓

Slice fish thinly against the grain (sashimi style). Arrange flat on a chilled plate.

Tip: Keep fish near freezing temperature. Warm raw fish loses its firm texture and presents a food safety risk.
2 ✓

Blend lime juice, aji paste, garlic, ginger, and salt. Drizzle in oil while blending to emulsify into a creamy bright yellow sauce.

Tip: High-speed blending is required to suspend the oil droplets in the lime juice, creating a mayonnaise-like consistency.
3 ✓

Pour sauce over fish immediately before serving.

Tip: Do not let it sit. The acid will begin to denature the fish proteins, turning them white and opaque (ceviche effect), which is not desired for Tiradito.

Recipe FAQ

Diff vs Ceviche?
Tiradito is sliced (not cubed) and sauced immediately (not cured). No onions usually.
Aji Amarillo?
Yellow chili paste. Essential for Peruvian flavor.
Fish safety?
Use sushi-grade fish only.

Ingredients

  • 1 lb Fresh White Fish (Fluke/Sea Bass)
  • 3 tbsp Ají Amarillo Paste
  • 3 tbsp Lime Juice
  • 1 clove Garlic
  • 1 piece Ginger (small thumb)
  • 2 tbsp Vegetable Oil (for emulsion)
  • 1 tbsp Cilantro