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 Tiradito in Lima

4 editor picks for Tiradito in Lima, ranked by editorial score. All Lima signature dishes · Tiradito across every city.

  • Maido

    Order The full Nikkei Experience tasting menu, Pacific coast to Peruvian Amazon in 14 courses.

    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.

    DetailsReserveDirections

  • Mayta

    Order The Mayta tasting menu, focused on Amazonian and altitude Peruvian ingredients.

    Mayta on Av Mariscal La Mar 1285 in Miraflores is Jaime Pesaque's modern Peruvian tasting room, ranked No.39 in The World's 50 Best Restaurants 2025.

    DetailsDirections

  • La Mar Cebicheria

    Order The ceviche clasico and a tiradito sequence, with chicha morada to drink.

    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.

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  • Pescados Capitales

    Order The ceviche siete pecados (seven sins) and a jalea to share, with maracuya juice.

    Pescados Capitales on Av Mariscal La Mar 1335 in Miraflores pioneered the cevicheria corridor, with a sin-named menu and sophisticated seafood program.

    DetailsDirections

Book food experiences in Lima

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Make it at home

Serves Serves 215 minEasy

Ingredients

  • 300g sashimi-grade white fish (sea bass or lenguado)
  • 2 tbsp aji amarillo paste
  • 3 tbsp fresh lime juice
  • 1 tsp soy sauce
  • 2 tbsp olive oil
  • Sea salt
  • Coriander leaves
  • Choclo or sweet potato chips to garnish

Method

  1. Slice the fish across the grain into 5mm sashimi-style slices. Arrange in a single layer on a chilled plate.
  2. Whisk aji amarillo, lime juice, soy and olive oil with a pinch of salt into a smooth cream.
  3. Spoon the cream over each slice, just enough to coat.
  4. Garnish with coriander leaves and a few choclo or sweet potato chips.
  5. Serve immediately; the fish should still be cool from the fridge.

Editor tip. Cut the fish straight from the fridge; warm fish slices tear. No onion, that is the rule that separates tiradito from ceviche.

Common allergens: Fish.