📝 About This Recipe
This elegant Tiradito represents the soul of Nikkei cuisine, a century-old fusion where Japanese precision meets Peruvian vibrancy. Unlike ceviche, the fish is sliced into delicate sashimi-style ribbons and dressed moments before serving, preserving its buttery texture. The marriage of spicy Peruvian Aji Amarillo and savory Japanese Umami creates a bright, sophisticated palate that is both refreshing and deeply satisfying.
🥗 Ingredients
The Fish
- 1 lb Sashimi-grade Tuna (Maguro) or Yellowtail (Hamachi) (very fresh, chilled)
Nikkei Leche de Tigre (The Sauce)
- 1/2 cup Fresh Lime Juice (squeezed gently to avoid bitterness)
- 2 tablespoons Soy Sauce (Shoyu) (preferably Japanese low-sodium)
- 1.5 tablespoons Aji Amarillo Paste (Peruvian yellow chili paste)
- 1 teaspoon Fresh Ginger (finely grated or juiced)
- 1 piece Garlic Cloves (grated into a fine paste)
- 1 teaspoon Sesame Oil (toasted)
- 2 tablespoons Dashi or Fish Stock (cold)
- 1 pinch Sea Salt (to taste)
Garnish and Texture
- 1/4 piece Red Onion (sliced into paper-thin half-moons)
- 1 handful Cilantro Leaves (freshly picked)
- 1 teaspoon Toasted Sesame Seeds (black or white)
- 1/2 cup Sweet Potato (boiled, peeled, and cut into small cubes)
- 2 pieces Radish (thinly sliced into rounds)
- 1 tablespoon Chives (finely minced)
👨🍳 Instructions
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1
Place your fish in the freezer for 10-15 minutes before starting. This firms up the proteins, making it much easier to achieve clean, professional slices.
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2
In a small bowl, whisk together the fresh lime juice, soy sauce, aji amarillo paste, grated ginger, and garlic paste until well combined.
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3
Slowly whisk in the cold dashi and toasted sesame oil. The dashi helps mellow the acidity of the lime, creating a more balanced 'Nikkei' profile.
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4
Taste your sauce. It should be bright, slightly spicy, and savory. Adjust with a pinch of sea salt if necessary, then keep it chilled in the refrigerator.
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5
Prepare the red onion by slicing it paper-thin. Immediately soak the slices in a bowl of ice water for 5 minutes to remove the harsh 'bite' and enhance the crunch.
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6
Remove the fish from the freezer. Using a very sharp slicing knife (Yanagiba or a sharp chef's knife), cut the fish against the grain into slices approximately 1/8 inch thick.
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7
On a chilled rectangular platter, arrange the fish slices in a single layer, slightly overlapping them like shingles.
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8
Drain the red onions and pat them completely dry with a paper towel.
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9
Just before serving, generously spoon the chilled Nikkei Leche de Tigre over the fish. The fish should be partially submerged but not swimming.
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10
Scatter the cubed sweet potato around the plate to provide a starchy contrast to the acidity.
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11
Artfully place the radish slices and red onion over the fish.
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12
Garnish with fresh cilantro leaves, minced chives, and a sprinkle of toasted sesame seeds for the final touch of aroma and texture.
💡 Chef's Tips
Always use the highest quality 'sashimi-grade' fish from a trusted purveyor; the dish is raw, so freshness is paramount. When juicing limes, do not squeeze them to the very end; the oils from the pith are bitter and will ruin the delicate sauce. Keep your serving plates in the refrigerator for 30 minutes before plating to keep the fish at the perfect temperature. If you cannot find Aji Amarillo paste, a mix of habanero and yellow bell pepper can work, but the flavor profile will shift. Avoid dressing the fish too early; Tiradito is meant to be eaten immediately so the acid doesn't 'cook' the fish into a mushy texture.
🍽️ Serving Suggestions
Serve with a chilled glass of dry Torrontés or a crisp Sauvignon Blanc to complement the citrus. A classic Peruvian Pisco Sour or a Japanese Highball makes for a perfect cocktail pairing. Accompany with 'Chulpe' (Peruvian toasted corn) for an authentic crunchy element. Follow this dish with a light main course like grilled octopus or Miso-glazed black cod. Provide extra Leche de Tigre in a small carafe on the side for those who love more 'juice'.