Tiradito is the nikkei version of ceviche.

Yields Makes 4 appetizer servings


  • 600 gr Tuna.

For “leche de tigre”:

  • Half braised red pepper
  • 80 gr fish filet
  • 1/2 cup fresh lime juice
  • a dash sesame oil
  • 1 tbp oyster sauce
  • 1 tsp soy sauce
  • 1/2 red onion
  • 80g “aji amarillo” UKU
  • 1 tsp fresh garlic
  • 1 tsp fresh ginger
  • 10g cellery
  • 250ml fish soup
  • branch of coriander
  • 1/2 habanero Chili (without seeds)
  • salt

Preparation for “Leche de Tigre”.

Use a blender to mix the fish with the fish soup, after add the rest of the products and blend until all is mixed.

Then use salt for the flavour and save it for the preparation.


Cut the fish into slices and put it on 4 plates, add the “leche de tigre” around the slices and put some fried corn around, onions in slices, coriander leaves and sesame seeds.


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