Tiradito is a raw fish preparation similar to ceviche. It is almost like a carpaccio in a spicy sauce and reflects the influence of Japanese immigrants on Peruvian cuisine.

This is my Peruvian recipe of raw sashimi in Miso and orange juice.

Ingredients for the Marinate

  • The juice of one orange
  • The juice of one lime
  • 4 tablespoons of Shiro Miso
  • 1 tablespoon of sesame oil
  • salt to taste

Ingredients for the Tuna

  • 400grams of fresh tuna
  • 1/4 cup of thinly sliced red pepper (use a mandolin if you have one)
  • 1 long red chilli sliced thinly
  • 1/4 cup thinly sliced red onion (use a mandolin if you have one)
  • 1 orange sliced into segments and cut into small cubes
  • finely chopped coriander to garnish


  • Place the orange juice, the lime juice, the sesame oil and the Shiro Miso in a small bowl. Using a whisk mix all the ingredients well. Add a bit of salt if necessary.
  • Add the orange segments, red onion slices, red pepper slices and chilli slices to the marinate and mix well with a spoon. Put the mixture in the refrigerator for an hour to let all the flavours infuse.
  • Thinly slice the tuna on a slight bias against the grain. Make the slices as thin as you can.
  • Place some of marinate on the bottom of a chilled serving plate. Lay the tuna barely overlapping onto the chilled plate.
  • Pour the orange and miso sauce over the tuna.
  • Put the tuna in the fridge to let the marinate cook the tuna for 1/2 an hour.
  • To serve sprinkle with finely chopped coriander or parsley and drizzle with a little bit more sesame oil.


  • The key to good Tiradito is the freshness of the tuna.
  • The tuna has to be thinly sliced and elegantly presented on the plate.
  • Tuna Tiradito should always be served cold.
  • You can serve the tuna tiradito with Japanese style crackers.
  • You must let the orange and miso marinate cook the fish.

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