Tiradito (Peruvian Fish Carpaccio)

DSC_5673 - Version 2 (1)

Tiradito is a fish carpaccio from Peru – very thinly sliced raw fish, usually served with a spicy topping. We ate it a lot in Colombia, where, even though it is not a Colombian dish, it nonetheless frequently graced menus. 

I have always been a fan of ceviche, but tiradito feels like its superior cousin in many ways – the thinly sliced fish is more refined and has a better mouthfeel than the larger fish chunks used in ceviche, and it is also easier to eat. Moreover, because it is so thinly sliced, every piece of the fish is coated with the topping or sauce, making every bite that much more flavorful – an explosion for the senses. 

Page 1 (2)

Notes:

– Always choose the very freshest fish for tiradito! Sushi-grade, and with a very mild, not fishy, scent (yes, you absolutely must smell the fish before you buy it!). To make the slicing easier, store the fillet, flat, into the freezer for 20-40 minutes (time will greatly depend on thickness). Once it is very, very cold (but not frozen solid), slice with a very sharp knife.  

– Check the Seafood Watch app to choose the most sustainable and healthiest kind of fish. It is an invaluable resource and completely free to download. 

Page 1 (7) Love and health!

Signature

 

 

Tiradito (Peruvian Fish Carpaccio)
Serves 4
Write a review
Print
Ingredients
  1. 1 pound very cold sushi grade snapper, sole, or sea bass fillets, skinless
  2. 1 small yellow heirloom tomato, diced small
  3. 1 small red heirloom tomato, diced small
  4. 1/4 small red onion, chopped small
  5. 1 small jalapeño, chopped small
  6. 1 garlic clove, minced
  7. 1/4 cup cilantro, chopped
  8. juice of 1 lime
  9. zest of 1 lime
  10. olive oil, to drizzle
  11. fleur de sel
  12. freshly ground black pepper
Instructions
  1. Using a very sharp knife, slice the fish into the thinnest slices possible. Lay on a serving platter and refrigerate, covered, until ready to assemble.
  2. In a medium bowl, mix together the tomatoes, red onion, jalapeño, garlic, cilantro, lime zest, and lime juice.
  3. Remove the fish platter from the refrigerator.
  4. Spread the tomato mixture on top of the fish.
  5. Sprinkle on fleur de sel and black pepper, to taste.
  6. Generously drizzle on some olive oil. Serve immediately.
Vanille Verte http://www.vanilleverte.com/

4 Responses to Tiradito (Peruvian Fish Carpaccio)

  1. Fabienne Francoise Zwerling says:

    Sounds wonderful. When I get home I must try this! More beautiful pictures!

  2. Thank you for the app recommendation 🙂
    This dish looks so good my mouth waters right NOW.
    <3 <3 <3 it

Leave a Reply

Your email address will not be published. Required fields are marked *