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Lima, Peru (nikkei Peruvian-Japanese culinary synthesis, late 19th–20th century) Techniques

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Lima, Peru (nikkei Peruvian-Japanese culinary synthesis, late 19th–20th century)
Tiradito
Lima, Peru (nikkei Peruvian-Japanese culinary synthesis, late 19th–20th century)
Tiradito is Peru's Japanese-influenced raw fish preparation — ultra-thin slices of fresh fish dressed in leche de tigre or a creamy ají amarillo sauce, served immediately. Unlike ceviche (which is cubed and marinated), tiradito is sliced like sashimi and dressed à la minute — the acid sauce touches the fish for no more than 30 seconds before service. The Japanese influence (nikkei cuisine) came through the large Japanese-Peruvian community that developed from 19th-century immigration; the thin slicing technique (usuzukuri) and the emphasis on visual presentation and texture are Japanese; the ají amarillo and lime are Andean. Tiradito represents the most refined example of Peruvian nikkei fusion.
Peruvian — Proteins & Mains →