Nikkei salmon tiradito
As we have already learned, not everything in Peruvian cuisine is ceviche. In fact, we still have so much to know about the gastronomy of the Andean country… But, for now, we continue with your most popular recipes. What the tiradito, first cousin of the popular ceviche, but with its own personality and identity.
The tiradito is distinguished by the cut of fish, similar to Japanese sashimi. And, in fact, it is the result of that obvious Japanese influence. In addition, another fundamental difference is that the tiradito It will never have onion.
we ask Jaime Monzon, chef of Trafalgar's cebichería, that he share the recipe of his Nikkei salmon tiradito (slices of fresh salmon in Nikkei sauce and its roe) .
INGREDIENTS
Salmon in 400g sheets.
Purple Onion
Lime
INGREDIENTS FOR TIGER'S MILK
Soy
Sesame oil
Cilantro
chili slime
salmon roe
Sesame
Nikkei salmon tiradito
ELABORATION
- Cut the Salmon in type sheets sashimi, a little thicker than a carpaccio, and arrange on a plate.
- a little thicker than carpaccio; red onion, lime, and tiger milk with soy, sesame oil, coriander, chili: and salmon roe and sesame
- Mix, in a bowl, red onion and lime.
- Add to the mixture, our leche de tigre (composed of soybeans, sesame oil, coriander and chili pepper)
- Mix everything well and bathe the salmon.
- To finish off, decorate with your own roe and with sesame
*Vicente Gayo: camera operator. Jean Paul Porte: post-production and editing.
Interior of the Trafalgar Cebichería