Gallagher Kitchen
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Tiradito de Lenguado

Tiradito is Peru's most elegant expression of its Nikkei culinary tradition — the fusion born from Japanese immigration to Lima in the late 19th century. Like ceviche it is raw fish cured in leche de tigre, but where ceviche is diced and marinated with onion, tiradito is sliced sashimi-thin and sauced at the last moment, the Japanese influence unmistakable. The result is silkier, more delicate, and stunning on the plate.

Serves: 4

Ingredients

Fish:

Leche de Tigre (Tiger's Milk):

To Serve:

Instructions

  1. Blend all leche de tigre ingredients together until smooth. Strain through a fine sieve. Taste — it should be sharp, spicy, and deeply savoury. Refrigerate until needed.

  2. Using a sharp knife, slice the fish on the bias (at a 45-degree angle) into thin slices, about 5mm (¼ inch) thick. Arrange in a single, slightly overlapping layer across 4 chilled plates.

  3. Immediately before serving, pour 2–3 tbsp of cold leche de tigre over the fish on each plate. Add small dots of ají amarillo paste.

  4. Scatter charred corn kernels, fresh coriander leaves, and red chilli slices over each plate. Finish with a pinch of flaky sea salt.

  5. Serve within 2 minutes of saucing — the acid will begin cooking the fish.

Cook's Notes: The quality of this dish depends entirely on the freshness of the fish — buy sushi-grade from a trusted fishmonger the day you plan to serve it. Ají amarillo is Peru's defining chilli: fruity, bright orange, and moderately hot. Frozen paste is available in Latin food stores and is an excellent substitute.

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generated # Tiradito de Lenguado Tiradito is Peru's most elegant expression of its Nikkei culinary tradition — the fusion born from Japanese immigration to Lima in the late 19th century. Like ceviche it is raw fish cured in leche de tigre, but where ceviche is diced and marinated with onion, tiradito is sliced sashimi-thin and sauced at the last moment, the Japanese influence unmistakable. The result is silkier, more delicate, and stunning on the plate. Serves: 4 ## Ingredients **Fish:** - 400g (14 oz) extremely fresh flounder or sole fillet, sushi-grade **Leche de Tigre (Tiger's Milk):** - 80ml (⅓ cup) fresh lime juice (about 4 limes) - 1 ají amarillo chilli, deseeded and roughly chopped (or 1 tbsp ají amarillo paste) - 1 clove garlic - 2 cm (¾ inch) piece fresh ginger - 2 tbsp (30ml) fish stock or clam juice - 1 tsp sea salt - 1 tbsp fresh coriander leaves **To Serve:** - 1 tsp ají amarillo paste - Fresh coriander leaves - 4 thin slices red chilli - Kernels from 1 ear of corn, briefly charred in a dry pan - Flaky sea salt ## Instructions 1. Blend all leche de tigre ingredients together until smooth. Strain through a fine sieve. Taste — it should be sharp, spicy, and deeply savoury. Refrigerate until needed. 2. Using a sharp knife, slice the fish on the bias (at a 45-degree angle) into thin slices, about 5mm (¼ inch) thick. Arrange in a single, slightly overlapping layer across 4 chilled plates. 3. Immediately before serving, pour 2–3 tbsp of cold leche de tigre over the fish on each plate. Add small dots of ají amarillo paste. 4. Scatter charred corn kernels, fresh coriander leaves, and red chilli slices over each plate. Finish with a pinch of flaky sea salt. 5. Serve within 2 minutes of saucing — the acid will begin cooking the fish. **Cook's Notes:** The quality of this dish depends entirely on the freshness of the fish — buy sushi-grade from a trusted fishmonger the day you plan to serve it. Ají amarillo is Peru's defining chilli: fruity, bright orange, and moderately hot. Frozen paste is available in Latin food stores and is an excellent substitute.

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