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Cod Tiradito

This recipe is inspired by the Salmon Tiradito from the cookbook 'Mi Casa Peru' by Katinka Lansink. Tiradito is one of the best-known dishes from Nikkei cuisine, which is similar to ceviche but differs in slicing method and function for the tiger milk.

Containing fish
Side dishMain courseStarter
HealthySouth American
10 minutes
4 persons

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Codfish-tradito_Westlandpeppers
Cod Tiradito

This recipe is inspired by the Salmon Tiradito from the cookbook 'Mi Casa Peru' by Katinka Lansink. Tiradito is one of the best-known dishes from Nikkei cuisine, which is similar to ceviche but differs in slicing method and function for the tiger milk.

Containing fish
Side dishMain courseStarter
HealthySouth American
10 minutes
4 persons

Share:

Codfish-tradito_Westlandpeppers

This is how you make it

1
Cut the skin off the cod and then cut it into small strips/pieces. Cut the rest of the cod into thin slices. Pat the pieces of skin well dry and season with plenty of salt and pepper. Deep-fry the pieces of skin until they are crispy and you have cod cracklings.

2
For the tiger milk, blend the Aji Amarillo Paste, passion fruit pulp, mirin and rice vinegar in a bowl with a blender or in a food processor. Drizzle the olive oil into the tiger milk to make a smooth mixture. Press the tiger milk through a sieve with the rounded side of a tablespoon and add pisco. Flambé the sauce briefly.

3
Save the passion fruit seeds and crush them briefly with a pestle and mortar. Toast them for 1 minute in a dry frying pan and leave to cool. You can also substitute this for black sesame seeds.

4
Garnish the cod slices on a plate like carpaccio on a plate. Pour the tiger milk over the top. Garnish with the cucumber slices, toasted passion fruit seeds and the cod cracklings. Finish with salt and pepper to taste.

Ingredients

No data was found
  • 400g cod with skin
  • 4 snack cucumbers, thinly sliced
  • Pepper and salt

 

Tiger's milk

  • 4 tbsp Aji Amarillo Paste
  • 4x pulp of a passion fruit
  • 4 tbsp merin
  • 4 tbsp rice vinegar
  • 3 tbsp olive oil
  • 4 tbsp pisco

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