Tiradito with Ají Limo Cream

Preparation info
  • Serves


    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

Tiraditos covered with chili pepper creams are all the rage in Peru. Locals never get tired of these creamy and citrusy concoctions that look and feel so elaborate and gourmet, despite the actual simplicity of their preparation. This recipe is a creation of chef Roberto Cuadra.


  • 2 tablespoons red ají limo paste
  • 1 tablespoon vegetable oil
  • 1


  1. Combine the ají limo paste in a bowl with the vegetable oil and blend until smooth.
  2. Cut the fish in wafer-thin slices, like carpaccio. Season with mashed garlic, salt, and pepper. Spread the slices on two plates.
  3. Combine the ají limo cream with the lime juice. Pour over the fish and sprinkle with parsley. Serve immediately.