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Cod Tiradito

Tiradito is one of the most famous dishes from Nikkei cuisine, similar to ceviche, but it differs in how it's cut and the function of the tiger's milk.

With fish
Main CourseSide DishAppetizer
South AmericanHealthy
10 minutes
4 people

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Cod Tiradito with Aji Amarillo Paste Westlandpeppers
Cod Tiradito

Tiradito is one of the most famous dishes from Nikkei cuisine, similar to ceviche, but it differs in how it's cut and the function of the tiger's milk.

With fish
Main CourseSide DishAppetizer
South AmericanHealthy
10 minutes
4 people

Share:

Cod Tiradito with Aji Amarillo Paste Westlandpeppers

Here's how to make it

1
Cut the skin off the cod, then slice it into small strips or pieces. Slice the rest of the cod into thin pieces. Pat the skin pieces really dry and season generously with salt and pepper. Deep-fry the skin pieces until they're super crispy and you've got some delicious cod cracklings!

2
For the tiger's milk, mix the Aji Amarillo Paste, passion fruit pulp, mirin, and rice vinegar in a bowl using an immersion blender or a regular blender. Drizzle the olive oil into the tiger's milk to get a smooth consistency. Press the tiger's milk through a sieve with the back of a spoon and add pisco. Briefly flambé the sauce.

3
Save the passion fruit seeds and briefly crush them in a mortar. Roast them for 1 minute in a dry frying pan and let them cool. You can also swap these out for black sesame seeds if you like.

4
Arrange the cod slices on a plate like a carpaccio. Pour the tiger's milk over them. Garnish with cucumber slices, toasted passion fruit seeds, and the cod cracklings. Finish with salt and pepper to your liking.

Ingredients

  • 400g cod with skin
  • 4 snack cucumbers, thinly sliced
  • Salt and pepper

 

Tiger's Milk

  • 4 tbsp Aji Amarillo Paste
  • Pulp from 4 passion fruits
  • 4 tbsp mirin
  • 4 tbsp rice vinegar
  • 3 tbsp olive oil
  • 4 tbsp pisco

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Westlandpeppers

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Company Info

Address

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2678 KZ De Lier

Phone

+31(0)174-521876

Email

westlandpeppersinfo@gmail.com

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