The Sachimi Tiradito Nikkei (tuna with creamy lime sauce made with soy sauce, oyster sauce mirin and sesame seed oil and cucumbers) at Latin Bites at 5709 Woodway near Chimney Rock on Tuesday, Feb. 7, 2012, in Houston. Latin Bites, the much acclaimed Peruvian cafe that earned great foodie allegiance over the past couple of years, got too small for its wee space in downtown Houston. Two weeks ago, the restaurant made a leap to a bigger store and quite far from its original stomping grounds. Latin Bites occupies the former home of Rockwood Room.  ( Karen Warren / Houston Chronicle ) (Photo by Karen Warren/Houston Chronicle via Getty Images)
Tiradito: The Citrusy Ceviche Style To Bring Out The Best In Fresh Tuna
Tiradito is a fish dish born of a fusion of Japanese sashimi and Peruvian ceviche, invented in 1889 when Japanese immigrants arrived just outside of the city Lima.
Similar to sashimi, the fish in tiradito is sliced into thin strips. It uses Peruvian ingredients like lime, cilantro, and aji peppers to make a sauce that's poured over the fish.
Unlike with a typical ceviche, the fish isn't left to marinate in the tangy dressing and is instead served right away. Tuna is a very popular choice for tiradito, as is yellowtail.
Peruvian white fish like corvina and bass are also common choices. The sauce is made of cilantro, garlic, ají amarillo, and ginger, and the juice of eight to ten key limes.
After the sauce is poured over the thinly-sliced fish on a plate, it can be topped with extra ají limo peppers, Peruvian large-kernel corn (known as choclo), or sweet potatoes.
Other toppings include pickled red onion or passionfruit sauce, and seafood like scallops can be used. Tiradito is typically enjoyed as a made-to-order, quick-to-eat appetizer.