Kaiyo Rooftop chef Alex Reccio wants you to know that you, too, can prepare a raw fish-centric meal at home. “This recipe is one that is very close to my heart,” says Reccio, whose menu reflects his love for the food of his homeland. “In the summertime, growing up in Peru, my grandma would make some of the simplest, yet most delicious tiraditos and ceviches that I ever had, still to this day. She was particularly proud of her ceviches, but it was the simplicity of the tiradito that always got me.”
A tiradito is similar to a ceviche but reveals — like Kaiyo and Kaiyo Rooftop themselves — the influence of Peru’s Japanese community. Tiradito is sliced thin, rather than cubed, like ceviche would be, and looks more like sashimi. “I believe tiraditos are the natural evolution of our passion for ceviche-style food,” Reccio says. “They are the perfect example of Nikkei cuisine, which Kaiyo Rooftop is centered around: Peruvian ingredients and flavor profiles, utilizing Japanese techniques. The flavors of this dish were truly meant for each other — of that, I am sure.”
Obviously, you’ll want the freshest fish on offer — Reccio notes that Kaiyo Rooftop uses Japanese snaper. This is also a chance to put that micro-cilantro in your fridge to excellent use.
Tai Tiradito (home-friendly recipe)
Ingredients:
- 8 oz fresh white fish filet, sliced against the grind in thin slices
- 2 shallots, small diced and seasoned with salt and a bit of the Leche de Tigre (see below)
- 2 tbsp thinly sliced cilantro leaves (If you have access to micro cilantro, go for it!)
- 1 boiled yam, peeled and pureed
- 1 small avocado, diced
- 1 cup toasted corn nuts, crushed
- Edible flowers, if desired
- Leche de Tigre (below)
For the Leche de Tigre:
- 1 ¼ cup fresh lemon juice
- ¼ cup + 2 tbsp fresh lime juice
- ½ tsp ginger puree
- 2 tsp kosher salt
- 2 tbsp aji amarillo puree (easily found in Latin and specialty markets)
- 2 sprigs of cilantro
- 2 oz white fish filet
- ¼ cup + 2 tbsp neutral oil
Instructions:
To make the Leche de Tigre:
Mix all ingredients (except the oil) in a blender and puree. As the blender is running, add the oil in a steady stream. The texture of the Leche de Tigre should thicken up a bit.
It should be spicy-hot and a bit salty. Fish tends to take on the salt flavor quickly. Refrigerate it until you need it.
To assemble to Tiradito:
Select your plating. Chef Reccio prefers round plates at Kaiyo Rooftop, as they have a bit of depth for the tiraditos. Pour a bit of the Leche de Tigre on the plate before you make little ribbons with your fish filet. This is the chance to be creative!
Lay your slices of white fish filet on the plate, 5 to 6 pieces on each plate, and using a piping bag, fill them with a bit of your yam puree. The sweetness balances really well with the bold flavors of the Leche de Tigre. Pour more Leche de Tigre on top and all around, until you feel satisfied. There are no rules here — pour to taste!
Using a spoon, place some shallots on each piece of fish and then sprinkle the cracked corn nuts all over the dish. Garnish with the cilantro, a bit on each piece of fish, or, if you prefer, all over. Do the same with the avocado. Enjoy!
Serves four.
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