Kaiyo Rooftop’s Tiradito recipe unites Peru and Japan

Kaiyo Rooftop chef Alex Reccio wants you to know that you too can make a meal of raw fish at home. “This recipe is the one close to my heart,” says Reccio, whose menu reflects his love for the cuisine of his native country. “In the summer growing up in Peru, my grandmother made some of the simplest, yet most delicious tiraditos and ceviches I’ve ever had, even to this day. She was especially proud of her ceviches, but it’s the simplicity of the tiradito that has always appealed to me.

A tiradito is similar to a ceviche but reveals – like Kaiyo and Kaiyo Rooftop themselves – the influence of Peru’s Japanese community. Tiradito is cut into thin slices rather than cubes, like ceviche would be, and looks more like sashimi. “I believe tiraditos are the natural evolution of our passion for ceviche-style cooking,” says Reccio. “They are the perfect example of Nikkei cuisine, which Kaiyo Rooftop is all about: Peruvian ingredients and flavor profiles, using Japanese techniques. The flavors in this dish were really meant for each other – of that, I’m sure.

Obviously, you’ll want the freshest fish on offer — Reccio notes that Kaiyo Rooftop uses hamachi. This is also an opportunity to put this micro-cilantro in your fridge for good.

Tai Tiradito (homemade recipe)


  • 8 oz fresh white fish fillet, sliced ​​against the grind into thin slices
  • 2 shallots, diced and seasoned with salt and a little Leche de Tigre (see below)
  • 2 tablespoons thinly sliced ​​cilantro leaves (if you have access to micro cilantro, go for it!)
  • 1 boiled yam, peeled and mashed
  • 1 small avocado, diced
  • 1 cup toasted corn nuts, crushed
  • Edible flowers, if desired
  • Leche de Tigre (below)

For the Leche de Tigre:

  • 1 ¼ cup fresh lemon juice
  • ¼ cup + 2 tbsp fresh lime juice
  • ½ teaspoon ginger puree
  • 2 teaspoons kosher salt
  • 2 tablespoons mashed aji amarillo (easily found in Latin and specialty markets)
  • 2 sprigs of cilantro
  • 2 ounces of white fish fillet
  • ¼ cup + 2 tablespoons neutral oil


To make Leche de Tigre:

Mix all the ingredients (except the oil) in a blender and purée. While the blender is running, add the oil in an even stream. The texture of the Leche de Tigre should thicken a bit.

It should be spicy and slightly salty. Fish tends to take on the taste of salt quickly. Refrigerate it until you need it.

To go up to the Tiradito:

Select your veneer. Chef Reccio prefers the round plates at Kaiyo Rooftop because they have a bit of depth for tiraditos. Pour a little Leche de Tigre on the plate before making small ribbons with your fish fillet. This is an opportunity to be creative!

Arrange your slices of white fish fillet on the plate, 5 to 6 pieces on each plate, and using a pastry bag, fill them with a little of your mashed yam. The sweetness balances very well with the bold flavors of Leche de Tigre. Pour more Leche de Tigre on top and all around, until you feel satisfied. There are no rules here – pour to taste!

Using a spoon, place a few shallots on each piece of fish then sprinkle the crushed corn nuts all over the dish. Garnish with cilantro, a little on each piece of fish or, if you prefer, all over. Do the same with the avocado. Enjoy!

For four.