Derived from the word tirar, which means "to throw," tiradito is the Peruvian cousin to crudo, sashimi, and ceviche. This raw seafood dish can be executed with a wide variety of fresh catch, from white-fleshed fish to shellfish and even octopus. Seafood is prepared in wafer-thin slices, and dressed cold with a light marinade that typically includes lime juice, and may also include olive oil, ginger, and various ají peppers. Unlike ceviches, tiraditos don't typically contain onions.
Lately, I've spotted tiradito on an increasing number of menus. Have you ever tried it?
Definition: Tiradito
Derived from the word tirar, which means "to throw," tiradito is the Peruvian cousin to crudo, sashimi, and ceviche.
Not to be confused with the chile pepper of the same name, ají (pronounced "ah-hee") is a vibrant sauce used as a condiment and for dipping all across South America. Although it often contains tomatoes, cilantro, hot peppers, and onions, the sauce varies in heat and content depending on the locale. In Chile, ají often has lemon; in Ecuador, it's mild, with less heat; the Peruvian version typically has a verdant green color. 
