A couple of summers ago, I traveled extensively throughout Peru. I am a big fan of ceviche, and Peru is where ceviche originated. I was in heaven!
Until I went to Peru, the ceviche I had had was a mix of fish and/or shellfish with vegetables in lime juice. While I did find and enjoy ceviche like that in Peru, I was introduced to a different type of ceviche – pictured here – called tiradito. Tiradito was more like sashimi, something I’d order in a Japanese restaurant in the United States.
Notably, tradito is sliced, while ceviche is cubed. Like sashimi, tiradito is served raw, while ceviche is “cooked” by the marinade the fish sits in until it is served. The tiradito I ate was extremely fresh, enhanced with a citrusy flavor, and finished with a spicy sauce. Large kernels of Peruvian corn accompanied the tiradito. The combination of flavors was delightful,
I had the pleasure of first having tiradito at the Rosa Náutica in Lima, an upscale, elegant restaurant that has been serving customers for more than 40 years. It is in a beautiful spot with stunning views of the ocean and cliffs. We were there before sunset and it was lovely watching the surfers riding the waves as we sipped cocktails before dinner.