Tiradito is the Nikkei sliced cousin of ceviche: thin sashimi-cut slices of raw fish dressed with aji amarillo cream, lime and salt, served without onion.
Where to eat it: 4 restaurants across 1 city.
Tiradito emerged from the Japanese Nikkei community of 1899 onwards, when the first wave of Japanese contract workers settled in Lima and Callao. Japanese sashimi cutting technique met Peruvian aji and citrus; without onion, the slice stays pristine. Maido under Mitsuharu Tsumura made tiradito a global Nikkei signature; Costanera 700 and Osaka are the other modern reference rooms in Miraflores and San Isidro.
Common allergens: Fish
Tip from the editors. Cut the fish straight from the fridge; warm fish slices tear. No onion, that is the rule that separates tiradito from ceviche.
Maido at Calle San Martin 399 in Miraflores is Mitsuharu Tsumura's Nikkei tasting room, named The World's Best Restaurant 2025 in Turin on 19 June.
Signature: Nikkei Experience tasting menu, Tiradito, Sea-and-jungle Nikkei courses
Order: The full Nikkei Experience tasting menu, Pacific coast to Peruvian Amazon in 14 courses.
Tip: Book via mesa247 the moment a slot opens; the kitchen takes a single seating with reservation-only access.
La Mar at Av Mariscal La Mar 770 in Miraflores is Gaston Acurio's 2005 cevicheria, No.26 on Latin America's 50 Best 2025 and a Lima lunch institution.
Signature: Ceviche clasico, Tiradito, Causa rellena
Order: The ceviche clasico and a tiradito sequence, with chicha morada to drink.
Tip: Lunch only; queue starts at 11:30 on weekends because there are no reservations.
Pescados Capitales on Av Mariscal La Mar 1335 in Miraflores pioneered the cevicheria corridor, with a sin-named menu and sophisticated seafood program.
Signature: Ceviche siete pecados, Jalea, Tiradito
Order: The ceviche siete pecados (seven sins) and a jalea to share, with maracuya juice.
Tip: Quieter at 14:30 than 13:00; delivery available till 21:00 daily.
Mayta at Av Mariscal La Mar 1285 in Miraflores Lima runs a Star Wine List-recognised wine program alongside Jaime Pesaque's modern Peruvian kitchen daily.
Signature pour: Tacama and Intipalka Peruvian wines by the glass
Wine focus: Peruvian and South American natural wines, Chilean producers
Food: Tasting menu of modern Peruvian small plates
Tip: The bar pours by the glass without dinner; reservation only for table service.
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