The tuna tiradito is a Peruvian dish for the most demanding palates. It is prepared cold, with very basic ingredients and some variations according to the taste of each person. Among the main ingredients are tuna, onion and vinaigrette.
It is a fairly fresh and citric dish, ideal for those hot summer afternoons. In many regions of Peru it is compared to ceviche because they are very similar dishes. However, in the tiradito the fish is cut into thin strips instead of cubes. This variation is delicious and you will be able to verify it once you learn how to make tuna tiradito. Let’s go!
Ingredients to make Tuna Tiradito:
- 250 grams of fresh tuna
- 1 onion
- 1 serrano chile
- 1 dessert spoon of toasted sesame or toasted sesame)
- 1 dessert spoon of sesame oil
- 1 piece of ginger
- 1 coriander sprig
- 2 lemons
How to make Tuna Tiradito:
- Wash the onion and chili to cut them into fine cubes.
- Wash the tuna medallion and cut it into strips about half a finger thick, reserve in the fridge while you prepare the rest of the ingredients.
- Trick: It is important that you do it carefully and patiently as you may end up destroying the tuna. To make it less difficult, you can let it freeze for 20 to 30 minutes without freezing completely, and use a very sharp knife.
- Squeeze the lemons to fill 1/4 cup, add the oils and grated ginger.
- Arrange the tuna pieces on a plate and spread the vinaigrette. Put the onion pieces, the chili and a little chopped parsley on top. And enjoy your tuna tiradito!
- Trick: Reserve about 10 minutes in the refrigerator before eating, since this dish is consumed cold.
Tuna tiradito and other recipes
As with the most traditional Peruvian fish recipes, this tuna tiradito can be prepared with other fish that you have available, such as salmon, silverside or even octopus. The important thing is to cut the fish into strips and bathe it in the delicious vinaigrette that characterizes this recipe. Other ingredients that you can add include mango and avocado.
