White and pink raw fish on a long platter, topped with light yellow sauce and accompanied by large corn kernels, orange sweet potato and other garnishes. White countertop.

Tiradito, from Peru, is thinly-sliced fish (like sashimi) that’s topped with sauce just before serving, offering much more of a contrast between fish and the other ingredients than with ceviche. Peruvians of Japanese descent created this dish in response to the cultural need for sashimi-style dishes.

This recipe is adapted from a traditional Peruvian one that calls for ingredients that are harder to source outside of Peru. 


  • 1 lb fish, thinly sliced *** 
  • 1 large sweet potato 
  • 1 ear sweet corn, or about ¾ cup kernels 
  • Juice of 7-8 limes 
  • 1-2 Tbsp lemongrass turmeric paste (we like Mekhala)  
  • 2 cloves garlic 
  • 1 handful fresh cilantro (stems/leaves ok) 
  • 1 small habanero pepper, very thinly sliced 
  • Salt/pepper to taste 


Peel and cut sweet potato into ½” rounds. Boil 8-10 minutes until soft and set aside. 

Boil sweet corn for 3-5 minutes, remove from heat and rinse in cold water to stop cooking. 

In a blender, combine lime juice, lemongrass/turmeric paste, garlic and cilantro until very smooth. Add salt/pepper to taste. 

Arrange thinly sliced raw fish (or veggie alternative) and pour the sauce on top. Arrange sliced sweet potato and sweetcorn kernels alongside fish. Add sliced habanero to taste. 

Serve immediately. 

***Substitute sliced hearts of palm for the fish for a veggie alternative.