Tai Tiradito
Thomas J. Story
This is a home-friendly twist on Kaiyo Rooftop’s tiradito, a perfect example of a Nikkei dish. “In Peru, the Nikkei massively expanded the repertoire of Pacific fish used and improved the preparation of popular national dishes, for example ceviche,” writes author Luiz Hara in Nikkei Cuisine: Japanese Food the South American Way. “They also introduced novel ways of preparing fish such as the tiradito—sashimi-style raw fish served with a citrus leche de tigre sauce.” At Kaiyo's rooftop bar in San Francisco, chef Alex Reccio likes to use Japanese snapper.
Find this recipe and others like it in Sunset's story from the 2022 Home Issue, “Go to San Francisco’s Hottest Rooftop Bar for the Views, Stay for the Nikkei Cocktails.”
How to Make It
1
To make 2 cups of leche de tigre: Mix lemon and lime juice, ginger and aji amarillo pepper purées, salt, cilantro, and 2 oz. fresh white fish filet in a blender and purée, 3-4 minutes. As the blender is running, add oil in a steady stream. The texture should thicken up a bit to reach a velvety consistency. Set aside ½ cup to be used as garnish. Refrigerate until needed, up to two days.
2
To assemble the tiradito: Select your plate. Kaiyo Rooftop chef Alex Reccio prefers round plates, as they have a bit of depth.
3
Pour 4-5 Tbsp. leche de tigre on the plate before laying fish slices on top, about 5-6 pieces per plate.
4
Fill a small piping bag with the yam purée. Pipe small dollops onto each slice of fish.
5
Drizzle 2-3 Tbsp. leche de tigre on top, to taste.
6
In a small bowl, mix shallots with ½ cup leche de tigre and salt, if needed.
7
Using a spoon, put a bit of shallots on each piece of fish and then sprinkle the corn nuts all over the dish.
8
Garnish with the cilantro, a bit on each piece of fish, or, if you prefer, all over. Do the same with the avocado. Enjoy!
Ingredients
1 ¼ cups fresh lemon juice
¼ cup fresh lime juice, plus 2 Tbsp.
½ tsp ginger purée
2 tsp kosher salt
2 tbsp aji amarillo pepper purée
2 sprigs cilantro
10 oz fresh white fish filet, sliced thinly against the grain
¼ cup neutral oil, plus 2 Tbsp.
1 yam, boiled and puréed
2 small shallots, diced brunoise
1 tsp kosher salt
1 cup toasted corn nuts, crushed
2 tbsp micro cilantro, or cilantro leaves, thinly sliced
1 small avocado, diced
Directions
1
To make 2 cups of leche de tigre: Mix lemon and lime juice, ginger and aji amarillo pepper purées, salt, cilantro, and 2 oz. fresh white fish filet in a blender and purée, 3-4 minutes. As the blender is running, add oil in a steady stream. The texture should thicken up a bit to reach a velvety consistency. Set aside ½ cup to be used as garnish. Refrigerate until needed, up to two days.
2
To assemble the tiradito: Select your plate. Kaiyo Rooftop chef Alex Reccio prefers round plates, as they have a bit of depth.
3
Pour 4-5 Tbsp. leche de tigre on the plate before laying fish slices on top, about 5-6 pieces per plate.
4
Fill a small piping bag with the yam purée. Pipe small dollops onto each slice of fish.
5
Drizzle 2-3 Tbsp. leche de tigre on top, to taste.
6
In a small bowl, mix shallots with ½ cup leche de tigre and salt, if needed.
7
Using a spoon, put a bit of shallots on each piece of fish and then sprinkle the corn nuts all over the dish.
8
Garnish with the cilantro, a bit on each piece of fish, or, if you prefer, all over. Do the same with the avocado. Enjoy!
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