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Cod Tiradito

This recipe is inspired by the Salmon tiradito from "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 cutting method and function from tiger milk.

With fish
Main courseSide dishStarter
South AmericanHealthy
10 minutes
4 persons

Share:

Cod Tiradito with Aji Amarillo paste Westlandpeppers
Cod Tiradito

This recipe is inspired by the Salmon tiradito from "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 cutting method and function from tiger milk.

With fish
Main courseSide dishStarter
South AmericanHealthy
10 minutes
4 persons

Share:

Cod Tiradito with Aji Amarillo paste Westlandpeppers

Here's how to 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 flesh, mirin and rice vinegar in a bowl with a hand blender or in a blender. Drizzle the olive oil into the tiger milk to make a smooth mixture. Press the tiger milk through a strainer with the rounded side of a tablespoon and add pisco. Flambé the sauce briefly.

3
Save the passion fruit seeds and pound briefly in a mortar. Toast them for 1 minute in a dry skillet and let cool. You can also substitute this for black sesame seeds if necessary.

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

  • 400 g cod with skin
  • 4 candy cucumbers, thinly sliced
  • pepper and salt

 

Tiger Milk

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

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