Find this recipe and others like it in Sunset's story from the 2022 Home Issue, “Go to San Francisco’s Hottest Rooftop Bar for the Views, Stay for the Nikkei Cocktails.”
To make 2 cups of leche de tigre: Mix lemon and lime juice, ginger and aji amarillo pepper purées, salt, cilantro, and 2 oz. fresh white fish filet in a blender and purée, 3-4 minutes. As the blender is running, add oil in a steady stream. The texture should thicken up a bit to reach a velvety consistency. Set aside ½ cup to be used as garnish. Refrigerate until needed, up to two days.
To assemble the tiradito: Select your plate. Kaiyo Rooftop chef Alex Reccio prefers round plates, as they have a bit of depth.
Pour 4-5 Tbsp. leche de tigre on the plate before laying fish slices on top, about 5-6 pieces per plate.
Fill a small piping bag with the yam purée. Pipe small dollops onto each slice of fish.
Drizzle 2-3 Tbsp. leche de tigre on top, to taste.
In a small bowl, mix shallots with ½ cup leche de tigre and salt, if needed.
Using a spoon, put a bit of shallots on each piece of fish and then sprinkle the 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!