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Dreaming of Peru: Unlikely Traditions

Tiradito Apaltado

We may not be traveling to Peru just yet, but that dream is now a little closer to home thanks to Chef James Berckemeyer of Lima’s COSME restaurant. In this next recipe from our international cooking club, Chef James got together (from afar) with Italian writer and TV personality Csaba Dalla Zorza to help us all explore a bit of Peru at home.

One of the more unexpected things you might discover on a trip to Peru is its many Japanese influences. It was the first Latin American country to welcome Japanese immigrants, and you’ll see some of that history in this dish that’s similar to a Peruvian classic. Unlike ceviche that uses cubed raw fish and is marinated beforehand, tiradito slices fish like sashimi and is sauced right before serving. It’s the perfect example of Nikkei — a culinary trend that combines Japanese and Peruvian cuisine. Try this recipe at home, along with Csaba, and join the table for our escape to Peru.

Tiradito Apaltado

What you’ll need

Per serving:
150 gr white fish
80 gr leche de tigre
40 gr avocado
5 gr black quinoa, cooked

For leche de tigre (Serves 4):

4 gr limo chili peppers 
100 gr fish 
100 gr red onion 
100 gr celery 
100 gr cilantro stems 
5 gr garlic 
200 ml lime juice 
Olive oil to taste 

How to prepare it

For leche de tigre
Squeeze the lime juice, avoiding a sour taste by not squeezing until the end, and set aside.

Chop the limo chili, fish, onion, celery, garlic and cilantro stems (don’t use the leaves), and reserve.

In a blender, add all the ingredients and use the “pulse” button 3 times, 1 second each time in a short on/off movement. Strain it and set aside. 

For the tiradito 
With a sharp knife, cut the fish thin. Be sure to move the knife in one direction, from the fish loin to the tail. 

Cut the avocado in slices. Put the fish on top, then the leche de tigre.

Drizzle with olive oil and sprinkle with quinoa.


To follow along with Csaba as she makes the full recipe, watch her video on Instagram.