08/27/2026
It’s Did You Know Wednesday.
Did you know tiradito is not ceviche?
Tiradito and ceviche are both built around fresh fish, citrus, and ají — but they’re prepared very differently.
In ceviche, the fish sits in lime juice, which marinates the fish and gives it that bright, citrusy flavor that makes ceviche so refreshing.
Tiradito takes a different approach. The fish is thinly sliced, and the sauce is added just before serving, so it doesn’t marinate in the lime the same way.
Its style also reflects the Japanese influence on Peruvian cuisine — especially in the precision of the slicing and the focus on letting the freshness of the fish shine.
My Take:
Ceviche will always be my first love, but tiradito is definitely making a strong push.
What I love about tiradito is that you can really appreciate both the fish and the personality of the sauce.
At Auténtico, our Sol del Perú tiradito lets the ají amarillo shine, Botija Limeña brings the richness of botija olive, and Fuego del Mar gives you that heat from rocoto that I really enjoy.
Our tiraditos at Auténtico are also a little different from the more traditional style.
We add a little diced onion, avocado, corn, and cancha, so you get bite, richness, sweetness, and crunch all in the same mouthful.
Add the fresh fish and sauce, and all those flavors and textures hit at once.
That’s why tiradito keeps winning me over — it’s delicate, fresh, and still packed with flavor.
If ceviche is already a favorite, give one of our tiraditos a try — you may discover a new love.
Sigamos compartiendo Perú.
—Danny Pain
