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Peruvian Passion Tiradito

Recipe book
KITCHEN
Nikkei

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Peruvian Passion Tiradito

JAPAN

PERU

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Peruvian Passion Tiradito

Classic Tiradito
4-5 servings

INGREDIENTS
400 grams of white fish fillet
Juice of 12 small lemons
1 chocolate
2 teaspoons of finely chopped cilantro
2 teaspoons of finely chopped ají limo
Salt and pepper to taste

PROCEDURE
Cut the fish fillet into thin strips of
approximately 3 x 2 x 4 cm and we place them in
a plate one next to the other if possible to ensure-
Let’s make sure everyone gets the lemon juice.

We add salt and pepper to taste and then-

we pour the lemon juice over the fish.

We use the corn kernels as a side dish and

finally we add the cilantro and lime chili.

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Peruvian Passion Tiradito

Passion Tiradito
6 servings

INGREDIENTS
600 grams of white fish fillet or another white fish
150 cc of passion fruit pulp
300 grams of subtle lemons
1 grated ginger drink
½ packet of parsley
1 rocoto pepper
1 onion
30 grams of cancha corn (toasted Peruvian corn)
1 avocado cut into small cubes
Marigold oil

PROCEDURE
Cut the fish horizontally into slices.

In a bowl, mix the juice of the limes with the pulp of ma-
add the ginger, season with salt and pepper, set aside
for at least 1 hour.

3) Cut the onion and the chili into small cubes and the parsley into thin strips.
Put these ingredients in a small bowl and season with salt,
pepper and canola oil. Set aside.

At the time of serving, place the reineta fillets on a plate

season. Season with salt and pepper and pour the passion fruit vinaigrette until covered the
half of the fish. On top of it, place the mixture of onion, chili, and parsley.
Decorate with avocado and corn.

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Tuna Tataki
4-5 servings

INGREDIENTS
600 grams of fresh tuna loin in one piece
Ground black pepper
6 tablespoons of sesame oil
4 tablespoons of Japanese soy sauce
2 cloves of garlic
1 piece of fresh ginger

PROCEDURE
1) Thoroughly clean the piece of tuna, making sure to remove all of it.
veins and thorns. Coat it well with ground black pepper, shaking it
to release the excess.

Heat some drops of oil in a pan and brown the tuna over high heat.
on all four sides, so that the meat is well roasted on the outside and
leave it raw on the inside, just a simple sear. We take it out of the pan.
and let it cool.

3) Crush the garlic cloves, peel the ginger, and grate it. We mix them in a
bowl with sesame oil and soy sauce, mixing well to
connect all the elements.

4) Now cut the tuna into slices half a centimeter thick approximately.
madely.

5) Distribute the previous sauce into four plates and serve the tuna on top.

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Nikkei Ceviche
6 servings

INGREDIENTS
2 kilos of reineta
10 to 12 pica limes
Ginger
Soy sauce
Sesame oil
Rocoto paste
Sesame seeds
2 avocados
1 large red onion
Hydroponic or marine lettuce leaves
Ajinomoto, salt, pepper

PROCEDURE
One of the most important things is that ceviche is prepared minutes before
Eating it, it is not a dish that is stored or prepared in advance.

First of all, wash the fish very well, it must be very fresh, as it
We will eat it raw. I ask the butcher at the market to slice it for me, because I am a disaster.
trying to fillet fish, scale them, cut off heads and all that. Check that not
have thorns and cut into cubes (cut with a good knife and carefully, since the
the fish meat is delicate and we don't want the cubes to be squashed or bruised
lidos)

In a glass bowl (plastic absorbs the smell of fish) mix the

cubes of fish and season with salt, ajinomoto, and pepper
.
4) Squeeze the lemons at the moment (if the lemon is squeezed too early, it
it tastes a little bitter), another tip is to just squeeze each lemon once or twice.
extract the juice, since if we squeeze more the bitter juice starts to come out because the more comes out.
close to the peel, and add it to the fish. The amount of lemon juice is a little to
each person's taste has to be felt, but it's not the idea that it should be a lemonade with
little pieces of fish floating.

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5) Add to the bowl a teaspoon of finely grated ginger,

a teaspoon of sesame oil, a couple of splashes of soy sauce
lighter they have) and a teaspoon of rocoto sauce (or more if you prefer)
likes spicy food, I don't like it too much.

Mix all the ingredients well and taste to see how it is turning out, check if
it needs salt, pepper, or lemon and add.

Finally, add the chopped red onion in half-moons (since the

fish cubes are small, the plum onion is very large.
compared), diced avocado into small cubes (hopefully it’s an avocado not
very mature so that the squares maintain their shape and do not crumble) and
a little bit of finely chopped green onion leaves.

To serve, place a fresh curly lettuce leaf and serve the ceviche.
on top, this time I served it in martini glasses and it looked very elegant. For
finish the presentation, add sesame seeds on top.

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Octopus with Olive

4-5 servings

INGREDIENTS
1 large octopus
200 grams of pitted black botija olives
0.5 mayonnaise or mayo
1/2 unit of lime only juice
a splash of olive oil
1 cup soy sauce

PROCEDURE
1) To cook the octopus. In a medium pot, put plenty of water.
until it boils and add the soy sauce, then clean the octopus
remove the dirt from the head area and wash well and here it comes
the most interesting thing about how to cook octopus without it shrinking and
come back strong.

2) The first step is to take from the head and put in and take out of boiling water.
dive in and after 20 seconds submerge again and repeat the action
three times and then after completing let it cook for 20 to 25 minutes
until it is tender, then remove and stop the cooking with water and
ice.

Once cold, slice it and set aside.

4) For the olive sauce. In a blender cup, add the mayonnaise.

the pitted olives salt and pepper to taste and blend until it
water a sauce then reserve.

In a bowl, add the chopped octopus with a little bit of the sauce, a splash.
olive oil, a dash of lemon, stir and mix well, adjust
the seasoning and if there is no lemon you can use white vinegar and that's it
you can accompany with avocado and crackers.

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Anticuchero Octopus
4-5 people

INGREDIENTS
320 grams of octopus
1 tomato
1 onion
80 grams of Chilote potato
80 grams of olluco
½ cup Huancaina sauce
3 tablespoons of anticucho salsa
1 tablespoon of chimichurri
2 cans of salsa tari
2 tablespoons of olive sauce
2 cloves of garlic
Cress and cilantro for decoration

Anticucho Sauce
4-5 people

INGREDIENTS
100 grams of ají panca
2 cloves of garlic
Vinegar
Oregano
Salt
Pepper
Chimichurri
¼ cup of parsley
1 tablespoon of powdered oregano
50 cc of vinegar
¼ cup of vegetable oil
Salt

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Salsa Tari
4-5 servings

INGREDIENTS
2 yellow ají peppers
¼ of an onion
30 grams of soda crackers
1 tablespoon of vegetable oil
2 liters of water
Salt
Huacatay leaves
Olive salsa*
20 grams of black olives
50 grams of Alacena mayonnaise

*These sauces can be found packaged in supermarkets or fresh in the

Peruvian hallways of the Central Vega.

PROCEDURE
1) Wash the octopus with salt and plenty of water.

2) In a pot, put two liters of water, a tomato, and an onion cut into quarters.
When it starts to boil, add the octopus and cook for 45 minutes to an hour.
.
3) In another pot, boil the potatoes and ollucos until soft; remove and cut into
data.

4) Prepare the sauces. For the huancaína and tari sauce, blend the ingredients; for
the anticuchera sauce, soak the panca chili, then blend it with salt, pepper, cumin,
garlic, vinegar, and oregano; for the chimichurri, finely chop the parsley and mix with
the other ingredients; and for the olive sauce, blend, strain the olives and mix that
pasta with mayonnaise.

Finally, slice the garlic and fry until crispy.

6) For the presentation, grill the octopus until it is well browned and
grill with chimichurri and anticuchera sauce while it cooks. In a deep plate
Place the huancaína sauce, the golden grilled potatoes, and then the octopus. Decorate.
with tari and olive sauces, crunchy garlic, watercress, and cilantro.

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Lomo Saltado
4-5 servings

INGREDIENTS
Beef (a thick steak) 500 grams
1 white or red onion
1 Italian green pepper
Tomato
Green onion (the green part)
1 yellow chili (optionally a fresh chili)
French fries for the side dish
Long grain rice to taste for the side dish
Soy sauce, a good splash
Three tablespoons of apple cider vinegar

PROCEDURE
1) Cut the meat -ask for a thick and tender steak- into strips and then cut them across.
half to obtain elongated tacos or sticks similar to those that have the
fried potatoes.

2) Sear them in a skillet or better in a wok over very high heat, so they come out very
juicy on the inside. Reserve the meat and juices for later.

We cut all the vegetables except for the tomato into large and coarse pieces, to
that they do not get soggy, as we want the pieces to look nicely browned.
We also add the chillies without veins or seeds. We sauté all those ingredients.
teeth in the wok until they are to our liking. We add the chopped tomato.
in large segments and we sauté it trying not to overcook.

We return the meat and juices to the wok and add the soy sauce and vinegar.
We continue sautéing the mixture while the sauce thickens. When it starts
to bubble, we turn off and serve the lomo saltado making sure that in each
serve abundant pieces of meat and vegetables.

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Fried Rice
4-5 servings

INGREDIENTS
Rice 450 g
Chicken breast 250 grams
2 units
Fresh onion 1 unit
Red bell pepper 1 unit
Grated ginger 1 tablespoon
Soy sauce 6 tablespoons
Chopped chives 1 tablespoon
Chicken broth 2 tablespoons
Extra virgin olive oil 60 ml
Pepper a pinch
Water 900 ml
Chicken broth 60 ml

PROCEDURE
We cook the rice in 900 ml of water for 15 minutes. Once the time is up
remove from heat and cover the container with a cloth.

2) Let it rest for 5 minutes and set aside. Meanwhile, beat the eggs, adding a little oil.
of olive oil and pour in the eggs. Let them set. Once we have the omelette, we cut it into
strips.

3) Cut the fresh onion and peppers and sauté in the same oil as the tortilla or if
it is necessary to add a little more. Add the pieces of chicken and brown them, then the ginger
grated.

Some people add monosodium glutamate at this stage, which is a seasoning that is
used in Chinese food to enhance flavors, but it does not sit well with everyone. It is
described that it can provoke, the famous 'Chinese restaurant syndrome' for example giving
headache. This fried rice can be prepared without using glutamate, just that in
Many restaurants use it and you can find it if you wish in any large store.

5) Once we have the sautéed chicken and the bell pepper, we will add them to the rice that we had reserved.
I go along with two tablespoons of soy sauce. Sauté all the ingredients for a couple of minutes.
after a few minutes, add the strips of egg, and a couple of tablespoons of chicken broth so that
Do not let it dry out too much. We do not add salt as soy sauce is very salty, if anything you can.
add a little lemon juice.

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Passionate Peruvian Tiradito

Makis Tambo - Cevi and Saki

4-5 servings

INGREDIENTS
1/2 cups of sushi rice
3 cups of water
1 teaspoon of sugar
1/8 cup of rice vinegar
8 pieces of nori seaweed
1 pound of shrimp
1 cup of cream cheese, in strips
1 carrot, in strips
1 cucumber, in strips
1 potato, in strips
Soy sauce for flavor to accompany

PROCEDURE
1) For the rice, add it to a small pot along with the water, the
sugar and rice vinegar. Cover and cook on medium heat
for 20 minutes. Let it cool.

2) On a bamboo mat with non-stick plastic,

place the nori seaweed and with your wet hands cover it with
rice, filled with shrimp, cream cheese, the carrot, the
cucumber and avocado. Roll and press until you form the roll
of sushi.

Moisten the knife with water and cut into 8 pieces.

Serve and accompany with soy sauce.

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Chaufa Rice
4-5 servings

INGREDIENTS
300 grams of rice
80 ml of rice vinegar
50 grams of sugar
6 tablespoons of sake

PROCEDURE
I want to mention that they sell a wonderful special rice for sushi.
sometimes brought from Italy) that cost us about 3-4€ per kilo. I'm not saying that rice is
better, but it can be done with a great result with the good-nice-cheap
to bomba rice.

The first thing we are going to cook is shari: the rice preparation that is used for
sushi.
We start by washing the rice, for this we place it in a container and add...
Pour lukewarm water (without the stream directly on the rice). We stir.
gently with our hands and we throw the water. We repeat this operation until
the starch has disappeared (when the water stops coming out white and does so tran-
parent). We will have to repeat it about 8-10 times, depending on the rice.

We place the rice in a pot and cover it with water so that it exceeds
the surface of rice about 2 cm. We cover it as tightly as possible.
We turn it on high heat for 10 minutes (until the water evaporates). Once
Having done this, we lower the heat to the minimum and let it cook for 10 more minutes. Finally, we ...
We take it off the heat and let it rest. The entire process is done without lifting the lid.
if it can be...

While the rice is cooking, we will mix the rice vinegar, the sugar and
optionally the sake-wine. Once the rice has rested, we spread it on
a dish (it cannot be metallic) and we pour in the mixture. We stir it and
then we fan it until the rice cools down (the shari should be served at a...
ambient temperature). It is one of the heaviest parts, so if you have a friend
Let him be a servant, let him earn his food.

We let it rest for about 3 hours (if we can't, it's not a big deal...), but
It must be kept at room temperature.

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Peruvian Passion Tiradito
Notes:

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