Tiradito appears as a signature dish in 1 Peru cities. See each city's local variant and where to eat it.
Tiradito · Lima
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.
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.
Where to eat in Lima:
- Maido
- La Mar Cebicheria
- Pescados Capitales
- Mayta