Oilfish Tiradito

Tiradito is a Peruvian dish, a variation of one of the best-known Peruvian dish, ceviche. Tiradito is considered to be the Japanese influenced ceviche. In this dish, the fish is cut into thin slices. This is the main difference with ceviche, where the fish is cut into cubes.

I N G R E D I E N T S                      

  • 1 Superfrozen Oilfish Saku
  • 5 limes
  • 1 chili pepper, chopped
  • 1 teaspoon garlic, minced
  • half teaspoon ginger, minced
  • 1 teaspoon aji amarillo paste*
  • 2 tablespoons cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • salt and pepper

*Aji amarillo paste is one of the most important ingredients in Peruvian cuisine. It is the most used chilli pepper in Peru. The paste can be difficult to get, but it can be replaced with 2 red peppers and one yellow bell pepper.


1. Firstly, you prepare the sauce. Mix the lime juice with the chopped chili pepper, a teaspoon of the aji amarillo paste*, garlic, ginger, soy sauce, cilantro, olive oil, salt and pepper. Put the sauce in the refrigerator.

2. Thinly slice the Superfrozen Oilfish Saku.

3. Arrange the Oilfish slices on a plate and pour the sauce you made over it.

The acid in the sauce will cook the fish. Therefore it is important not to let the fish wait too long. It is recommended to serve the dish within 5 minutes, depending on the thickness of the slices.


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