Paper-thin slices of pristine raw fish draped in a fiery ají amarillo and lime tiger's milk, a Nikkei-Peruvian masterpiece of simplicity.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: chilled rectangular plate
Garnishes: microgreens, toasted corn, ají oil drizzle
Accompaniments: cancha (toasted corn)
Instructions
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1
Chill fish in freezer 15 min for easier slicing.
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2
Using a very sharp knife, slice fish into paper-thin pieces against the grain.
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3
Blend lime juice, ají amarillo paste, fish stock, garlic, ginger, and salt until smooth.
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4
Arrange fish slices in a single layer on a chilled plate.
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5
Just before serving, pour the ají sauce over the fish.
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6
Garnish with microgreens and toasted corn. Serve immediately.
Did You Know?
Tiradito differs from ceviche in that the fish is sliced (not cubed) and never "cooked" in citrus — the sauce is added at the last second.
Chef's Notes
Equipment Tips
- sharp knife
- serving plate
- blender
Garnishing
microgreens, toasted corn, ají oil drizzle
Accompaniments
cancha (toasted corn)
The Story Behind Tiradito
Tiradito is the child of two cultures: Japanese sashimi technique and Peruvian ceviche tradition. Born in Lima's Nikkei restaurants where Japanese immigrants met Peruvian ingredients, it represents one of the most refined expressions of fusion cuisine in the world.
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