Tiradito de Pulpo

Tiradito is Peru's answer to Japanese sashimi — thin-sliced raw or just-cooked seafood dressed in leche de tigre. This version uses tender braised octopus laid over a bright aji amarillo tiger's milk, a dish found in Lima's cevicherías where Nikkei (Japanese-Peruvian) influence is most visible.

Serves: 4

Ingredients

• 800g (1¾ lb) whole octopus, cleaned
• 1 cork (optional, traditional tenderising trick)
• 2 limes, halved
• 1 tsp salt

Aji Amarillo Leche de Tigre:

• 120ml (½ cup) fresh lime juice (about 8 limes)
• 2 aji amarillo chillies, seeds removed, roughly chopped
• 50g (2 oz) white fish trimmings or 1 small fillet
• 1 clove garlic, minced
• 2cm (¾ in) fresh ginger, peeled
• 1 stalk celery, roughly chopped
• ½ tsp salt
• Small handful fresh coriander stems

To serve:

• 2 tbsp (30ml) aji amarillo paste
• 2 tbsp fresh coriander leaves
• 1 red chilli, finely sliced
• Flaky sea salt
• 1 ear of corn, boiled and cut into 3cm (1¼ in) rounds (choclo)
• 4 leaves butter lettuce

Instructions

1. Bring a large pot of salted water to a boil. Dip the octopus in and out three times to curl the tentacles, then submerge fully. Add the cork if using. Simmer on low heat 45–60 minutes until a skewer meets no resistance. Cool in the cooking liquid 20 minutes.

2. Remove octopus and refrigerate uncovered 30 minutes to firm up. Slice tentacles on the bias into 5mm (¼ in) medallions.

3. Make the leche de tigre: blend lime juice, aji amarillo, fish, garlic, ginger, celery, coriander stems, and salt for 30 seconds. Strain through a fine sieve, pressing well. Taste — it should be bright, spicy, and citrus-forward. Chill until ready to serve.

4. To assemble: pool 60ml (¼ cup) leche de tigre on each chilled plate. Arrange octopus slices in a fan over the sauce. Dot with aji amarillo paste.

5. Scatter coriander leaves and red chilli slices. Add choclo rounds and a lettuce leaf. Finish with flaky salt and serve immediately.

Cook's Notes: The leche de tigre should be made and used within 2 hours for best flavour. Chilling your plates beforehand keeps the dish cold at the table. If aji amarillo chillies are unavailable, substitute 1 habanero plus 1 red bell pepper for similar colour and heat.