Tiradito

Sashimi-thin slices of raw white fish (typically corvina, hamachi, or sea bass) arranged flat on a plate and dressed with leche de tigre, lime juice, ají amarillo or rocoto chilli, and a drizzle of olive oil, sometimes with a sprinkle of cancha (toasted corn) for texture. The Japanese-Peruvian fusion dish, Nikkei cuisine's defining preparation; that takes Japanese sashimi technique and applies the Peruvian ceviche dressing without the brief cure of conventional ceviche. The fish stays entirely raw rather than lightly cured, the dressing is poured over rather than the fish marinating in it, and the plate is presented flat rather than mounded. The signature is delicate raw fish at its purest, lifted by sharp lime, fruity-warm chilli, and clean olive oil: more refined and lighter than ceviche, with the Japanese aesthetic visible in the presentation.