Peruvian · appetizer
Tiradito
Tiradito reads citrus 7.9, sourness 7.5 and salinity 4.8 on Palate's 0–10 flavor X-ray — a Peruvian appetizer, about 18 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 5.5 / 10
- Sweet & Fruity — 2.8 / 10
- Sour & Bright — 10.0 / 10
- Bitter & Earthy — 2.7 / 10
- Rich & Fat — 2.4 / 10
- Aromatic & Spice — 3.7 / 10
The measured notes (of 18)
Citrus 7.9 · Sourness 7.5 · Salinity 4.8 · Marine & Briny 4.2 · Herbaceous 3.3 · Umami 3.1 · Heat 2.6 · Earthy 2.3 · Fruity 2.3 · Richness 2.1 · Sweetness 1.6 · Smoke 1.4 · Nutty 1.1 · Warm Spice 1.0 · Bitterness 0.9 · Floral 0.9 · Allium 0.7
What's in it (8)
- 1 lb fresh sole
- 2 tbsp aji amarillo paste
- 1/4 cup lime juice
- 1/2 cup leche de tigre
- salt to taste
- 2 tbsp fresh cilantro
- 1/2 cup cancha
- 1/2 cup choclo
Time & effort: about 18 min (15 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 25.1 kcal, 0.7 g protein, 0.6 g fat, 5.2 g carbs
How it's cooked (3 steps)
- Slice fish paper-thin in the Japanese sashimi style and fan out on a chilled plate.
- Spoon a zesty sauce of aji amarillo paste blended with lime juice, salt, and leche de tigre over the fish without tossing.
- Garnish with cilantro and serve immediately with cancha.
Dishes with a similar flavor shape
- Peruvian Crab Causa — Peruvian
- Pulpo al Olivo — Peruvian
- Crispy Fish Tacos with Chipotle Crema — Tex-Mex
- Aguachile Verde de Camarón — Mexican · Sinaloa
- Low Country Shrimp Boil — Southern · Lowcountry
Keep reading: what citrus, sourness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.