📝 About This Recipe
This dish is a stunning marriage of Japanese precision and Peruvian soul, representing the pinnacle of Nikkei fusion cuisine. Silky slices of premium Hamachi (Yellowtail) are bathed in a vibrant 'Leche de Tigre'—the citrusy, spicy elixir that forms the heart of Peruvian ceviche. It offers a sophisticated balance of bracing acidity, creamy textures, and a gentle heat that awakens the palate without overwhelming the delicate fish.
🥗 Ingredients
The Fish
- 1 lb Sashimi-grade Hamachi (Yellowtail) or Sea Bass (very fresh, chilled)
The Leche de Tigre Base
- 3/4 cup Fresh Lime Juice (squeezed gently to avoid bitterness)
- 1/4 cup Fish Stock or Dashi (chilled)
- 2 tablespoons Aji Amarillo Paste (Peruvian yellow chili paste)
- 1/2 inch Fresh Ginger (peeled and smashed)
- 1 piece Garlic Clove (smashed)
- 1/2 piece Celery Stalk (roughly chopped)
- 1 tablespoon Red Onion (roughly chopped)
- 2 pieces Cilantro Sprigs (stems included)
- 1 teaspoon Kosher Salt (to taste)
Garnish and Texture
- 1/4 piece Red Onion (paper-thinly sliced and soaked in ice water)
- 1 small Sweet Potato (boiled, peeled, and cubed)
- 1/4 cup Choclo (Peruvian Corn) or Corn Kernels (boiled until tender)
- 1 handful Fresh Cilantro Leaves (for garnish)
- 1 piece Red Fresno Chili (thinly sliced into rounds)
- 1 teaspoon Toasted Sesame Seeds (for a nutty finish)
👨🍳 Instructions
-
1
Prepare the aromatics for the Leche de Tigre by smashing the garlic and ginger, and roughly chopping the celery and a small portion of red onion.
-
2
In a blender, combine the fresh lime juice, chilled fish stock (or dashi), aji amarillo paste, garlic, ginger, celery, chopped red onion, and cilantro sprigs.
-
3
Pulse the blender 5-6 times. You do not want a smooth puree; the goal is to infuse the liquid with the aromatics without making it cloudy or thick.
-
4
Strain the mixture through a fine-mesh sieve into a chilled bowl. Press lightly on the solids to extract the flavor, then discard the solids.
-
5
Season the strained liquid with salt. It should be bright, acidic, and slightly spicy. Keep this 'Tiger's Milk' in the refrigerator until the very moment of serving.
-
6
Prepare the garnishes: Slice the remaining red onion into paper-thin half-moons and soak them in ice water for 10 minutes to remove their harsh bite and make them crisp.
-
7
Ensure your Hamachi is ice-cold. Using a very sharp sashimi knife (Yanagiba), slice the fish against the grain into 1/4-inch thick slices.
-
8
Arrange the fish slices on a chilled platter or individual shallow bowls, overlapping them slightly in a beautiful fan pattern.
-
9
Drain the sliced red onions and pat them dry with a paper towel.
-
10
Just before serving, pour the chilled Leche de Tigre over the fish. The fish should be partially submerged but not drowning.
-
11
Artfully place the cubes of sweet potato and corn kernels around the fish to provide textural contrast and sweetness.
-
12
Garnish with the crisp red onion, Fresno chili rounds, fresh cilantro leaves, and a sprinkle of toasted sesame seeds.
-
13
Serve immediately while the fish is cold and before the lime juice begins to 'cook' the delicate sashimi through denatured proteins.
💡 Chef's Tips
Always use 'Sashimi Grade' fish from a trusted purveyor; the quality of the raw fish is the star here. When juicing limes, do not squeeze them to the absolute limit; the oils from the pith can introduce an unwanted bitter flavor to your Leche de Tigre. If you cannot find Aji Amarillo paste, a mix of habanero and yellow bell pepper can work in a pinch, though the flavor profile will shift. Keep everything—the plates, the fish, and the sauce—as cold as possible throughout the entire preparation process. For a truly authentic Nikkei touch, add a few drops of yuzu juice or soy sauce to the Leche de Tigre for extra depth.
🍽️ Serving Suggestions
Pair with a crisp, dry Sake (Junmai Ginjo) to complement the acidity of the citrus. A chilled glass of Torrontés or Sauvignon Blanc provides a beautiful floral and herbaceous match. Serve alongside 'Cancha' (Peruvian toasted corn) for a satisfying, salty crunch. Start the meal with a classic Pisco Sour to stay true to the dish's Peruvian roots. Follow this course with a warm dish like Miso-Glazed Black Cod to balance the cold start.