Tiradito, the younger brother of ceviche, has only become well-known in the last 20 years or so. Its origins can be found in the approach of Japanese immigrants to eating raw fish, though some suggest it's closer to Italian carpaccio, popularised earlier in the 20th century by Genovese immigrants.
Two are the main differences between them: the cut and onions. While ceviche is cut in bite-size cubes and comprises a generous amount of onions, tiradito is sliced in fine, long pieces and carries no onions.
600g of white fish (sea bass, flounder, grouper, sole, etc).
Juice of 15 key limes
1 mild chile pepper seeded, deveined, and finely diced
4 tbsp ají amarillo paste (medium to hot chile paste)
1 tbsp fresh ginger, chopped
1 tbsp freshly chopped cilantro
Salt and pepper
Make a dressing with the lime juice, diced pepper, ají amarillo paste, ginger, salt, and pepper. Set aside (preferably in the fridge).
Slice the fish into fine, sashimi-like pieces (stripes about 6cm long, 2.5cm wide, and 1,5cm thick). Place in a cold serving dish, the pieces on a single layer. Sprinkle with salt and pepper.
Cover with the dressing and serve immediately. As with ceviche, tiradito can be garnished with sweet potatoes and boiled corn grains, yuca or clean, edible seaweed.