Nikkei Tiradito — Japanese-Peruvian Fusion
Where Peru meets Japan — thin-sliced raw fish dressed with a miso-yuzu leche de tigre. The most elegant ceviche you'll ever make.
Tiradito is Peru’s sashimi — thin slices of raw fish dressed with a sauce rather than marinated in it. This Nikkei (Japanese-Peruvian) version weaves miso, sesame, and yuzu into the leche de tigre for a dish that feels both wildly exotic and completely natural.
🌿 Ingredients
- 300g sashimi-grade yellowtail (hamachi) or sea bass
- 3 tbsp fresh lime juice
- 2 tbsp yuzu juice (or additional lime juice)
- 1 tbsp white miso paste
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tsp freshly grated ginger
- ½ tsp honey
- 1 small shallot, minced
- ½ ají amarillo, minced
- Toasted sesame seeds
- Thinly sliced scallions
- Micro shiso or fresh shiso, chiffonade
- Crispy shallots for garnish
📋 Instructions
-
1
Chill your serving plate in the freezer for 15 minutes — this is essential for tiradito.
-
2
Slice the fish on a diagonal bias into thin, even slices (about 5mm thick). Keep it very cold.
-
3
Whisk together lime juice, yuzu juice, miso, sesame oil, soy sauce, ginger, honey, and shallot until completely smooth.
-
4
Taste the dressing — it should be bright, salty, slightly sweet, and umami-rich.
-
5
Lay fish slices artfully on the chilled plate, slightly overlapping.
-
6
Spoon the dressing generously over the fish — unlike ceviche, the fish is not marinated; the sauce goes on at serving time.
-
7
Garnish immediately with sesame seeds, scallions, micro shiso, and crispy shallots.
-
8
Serve at once.
🏆 Chef's Tips
- Use the freshest seafood possible — sashimi-grade when available.
- Freshly squeezed citrus juice is non-negotiable for the best leche de tigre.
- Do not marinate longer than recommended — over-cured fish becomes rubbery.