4 Types of Tiradito and 2 Tiger's Milk Bases

Four elegant tiradito variations showcasing Peru's answer to Japanese sashimi, built on two master leche de tigre bases. Covers classic, aji amarillo, rocoto, and emulsified styles using fresh perico (mahi-mahi), with professional techniques for preparing aji pastes through blanching.

30m Prep

30m Total

4 Servings

tiradito leche-de-tigre peruvian nikkei raw-fish ceviche aji-amarillo rocoto summer seafood perico mahi-mahi no-cook gluten-free

Ingredients

Aji Amarillo Paste

300 g Aji amarillo (yellow chili pepper) (Halved, seeded, deveined)
20 g Garlic (Roughly chopped (8-10 cloves))
50 ml Vegetable oil (For sauteing and blending)

Fish

600 g Perico (mahi-mahi/dolphinfish) (Filleted, skinned, bloodline removed, cut into thin slices)
15 g Salt (For curing fish)
3 g Black pepper (Coarsely ground)

Garnish

50 g Red onion (brunoise) (Fine dice, soaked in cold water until crisp)
10 g Cilantro leaves (For garnish) optional

Leche de Tigre Base

200 g Fish trimmings (From cleaning the perico)
300 ml Lime juice (freshly squeezed) (Squeeze gently without pressing too hard)
200 g Ice cubes
10 g Garlic (Roughly chopped (1-2 cloves))
10 g Ginger (kion) (Roughly chopped)
15 g Aji limo (limo chili pepper) (Seeded and deveined initially; add more with seeds if needed)
30 g Celery (Chopped)
50 g Red onion (Chopped)
20 g Cilantro stems (Added at the last moment for aroma without coloring)
15 g Salt (Generous amount to balance acidity)
30 ml Vegetable oil (For emulsified version) optional

Rocoto Paste

200 g Rocoto (Peruvian hot pepper) (Halved, seeded, deveined)
30 ml Vegetable oil (For blending)

Steps

1

Prepare the aji amarillo paste: Halve the peppers, remove seeds and veins (capsaicin source). Blanch once from cold water. Remove skin. Saute with garlic in oil. Blend with oil until smooth. Reserve.

Tip: One blanch is enough for aji amarillo. Blending with oil instead of water extends shelf life.

~15 min
2

Prepare the rocoto paste: Halve the rocotos, remove seeds and veins. Blanch three times from cold water (expansion method) to remove most of the heat. Blend with vegetable oil.

Tip: Brown seeds mean milder rocotos; black seeds are much spicier. Three blanches remove the heat while keeping the flavor.

~15 min
3

Clean the perico: Remove bloodline and bones. Save all trimmings for the leche de tigre. Cut the clean fillets into thin slices. Cure lightly with salt and coarse black pepper on a tray. Refrigerate uncovered for 30 minutes.

Tip: The light cure compacts the fish slightly, making it easier to slice and extending freshness by a couple of days. Tiradito means 'stretched' - cut thin slices.

~35 min
4

Make the leche de tigre: In a blender, combine fish trimmings, ice, salt (generous), garlic, ginger, aji limo, celery, onion, and onion water. Add lime juice. Blend well. Strain through a fine sieve (fouler technique). For a thicker version, blend in a splash of vegetable oil.

Tip: Add cilantro stems only at the very end with a few short pulses - you want aroma without turning it green. Use ice and onion water to balance the acid, not MSG.

~10 min
5

Assemble tiradito #1 (Natural): Arrange fish slices on a cold plate. Spoon the plain leche de tigre over the fish. Garnish with brunoise of crisp red onion and cilantro.

~3 min
6

Assemble tiradito #2 (Aji Amarillo): Mix leche de tigre with aji amarillo paste to desired color and flavor. Spoon over arranged fish slices. Garnish.

~3 min
7

Assemble tiradito #3 (Rocoto): Mix leche de tigre with rocoto paste. Spoon over fish slices. Garnish.

~3 min
8

Assemble tiradito #4 (Emulsified): Use the oil-emulsified leche de tigre version for a creamier presentation over fish slices. Garnish.

Tip: The oil emulsion gives more body and longer contact time on the palate, creating a sauce-like texture.

~3 min

Nutrition (per serving)

180

Calories

22g

Protein

Carbs

Fat

Fiber

Cultural Context

Tiradito is Peru's refined take on raw fish, distinct from ceviche in that the fish is sliced thin like sashimi rather than cubed, and it's never marinated — the leche de tigre is poured tableside. Born from the Nikkei (Japanese-Peruvian) culinary tradition in Lima, tiradito represents the fusion of Japanese cutting techniques with Peru's bold citrus and chili flavors. Each polleria, cevicheria, and fine dining restaurant in Lima has its own signature leche de tigre recipe.

Giacomo Bocchio

4 TIPOS DE TIRADITO Y 2 LECHES DE TIGRE PERFECTAS PARA EL VERANO | GIACOMO BOCCHIO

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4 Types of Tiradito and 2 Tiger's Milk Bases ☆

Ingredients

Steps

Nutrition (per serving)

4 Types of Tiradito and 2 Tiger's Milk Bases