Tai Tiradito

1 ¼ cups fresh lemon juice

¼ cup fresh lime juice, plus 2 Tbsp.

½ tsp ginger purée

2 tsp kosher salt

2 tbsp aji amarillo pepper purée

2 sprigs cilantro

10 oz fresh white fish filet, sliced thinly against the grain

¼ cup neutral oil, plus 2 Tbsp.

1 yam, boiled and puréed

2 small shallots, diced brunoise

1 tsp kosher salt

1 cup toasted corn nuts, crushed

2 tbsp micro cilantro, or cilantro leaves, thinly sliced

1 small avocado, diced

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!

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Tai Tiradito