Ceviche is a classic Peruvian raw fish dish that was first prepared by Peru’s indigenous people: the Moche and the Incas. Tiradito is a brand new dish that many are probably not aware of, but is gaining just as much popularity in the states as ceviche. Tiradito is also a raw fish dish like ceviche, but the difference is that it is heavily influenced by Japanese sashimi.
These past six weeks a competition was held between the best ceviche and tiradito dishes around New York City. Voting was held online by the general public by posting a picture on Twitter with the hashtag #cevichevstiradito. The contest ended September 30th and a winner was crowned by a judge of panels and by the general public attending the final showdown, which took place last week.
Nine restaurants participated in this competition and all with different takes on the popular ceviche and tiradito dishes. The participating restaurants were Desnuda, who served their jalapeño style tiradito; Coco Roco served a Ceviche Mixto and a Lenguado Tiradito; La Cevicheria prepared their Ceviche Mixto, with fresh fish and seafood; Manka made La Gran Manzana, their special tiradito dish; Panca served both a ceviche and tiradito dish, Cebiche a Mi Manera and Tiradito Clásico; Raymi served a Charred Octopus Ceviche and a Tiradito Aguaymanto; Runa served an Artichoke and Shrimp Ceviche, as well as a Fluke Tiradito; Surfish served a Crispy Oysters and Spicy Tuna Ceviche, as well as a Seared Salmon Tiradito; and Warique made their special Corvina Ceviche and Corvina Tiradito.
The judges and attendees chose their top ceviche and tiradito dishes and the best ceviche dish according to the judges was Runa’s Artichoke and Shrimp Ceviche, while the people voted for the Raymi’s Charred Octopus. The tiradito as chosen by the judges was Coco Roco’s Lengua Tiradito, while the people voted for Raymi’s Chifa Tiradito. The overall top dish was Runa’s Artichoke and Shrimp Ceviche, beating out every other single dish. You can find the recipe below.
Artichoke and Shrimp Ceviche
Yield: 4 people
1 lb large shrimp, cleaned and deveined, tails off
8 cups of water
Bay leaf
14 oz Artichokes
Juice of 10 limes
1⁄2 stalk celery
1⁄4 cup chopped leeks
3 tbs Aji Amarillo Paste
2 garlic cloves
1⁄4 cup vegetable oil
Salt to taste
To garnish:
Roasted Sweet Potato
Peruvian Corn Kernels
Chopped Cilantro
Fill a medium pot with water, add 8 cups of water and bay leaf. Place on stove on high heat and let water boil. Add the shrimp and let cook for 5 minutes or until color changes. Take shrimp out of stove and strain, remove bay leaf and let cool. Cut the artichoke in half a quarter, place on bowl, leave aside. Mix with cool shrimp and refrigerate.
In a blender, place lime juice, add celery, leeks, Aji Amarillo paste and garlic cloves. Blend for 1 minute at medium speed. Then, with the motor running, add the vegetableoil in a slow, steady stream, as making a dressing. The mixture should be creamy. Set aside and chill. Mix the shrimp and artichoke mix with the Aji Amarillo sauce. Season to taste. Serve immediately garnish with cilantro on top, sweet potatoes and corn.
The competition was put together by Naturally Peru and took place at the Eventi Hotel. For more information on Peruvian Cuisine and dishes make sure to visit www.naturallyperu.info.
Twisted Talk: What dish do you think you would enjoy the most? Are you planning on trying out the Artichoke and Shrimp Ceviche recipe? Discuss below!
