Tiradito de Atún con Leche de Tigre Nikkei – Tuna ‘Tiradito’ with Tiger’s Milk in Nikkei Sauce

Tiradito is a ceviche a la Nikkei (fusion between Peruvian and Japanese food culture).


  • 600g fresh tuna
  • ½ red bell pepper, grilled
  • 80g filet of white fish
  • 180ml lime juice
  • 50g roasted chulpe corn kernels
  • 1 tbsp. oyster sauce
  • 1 tbsp. soya sauce
  • ½ red onion rings for decoration
  • 2 tbsp. Uku yellow chili paste
  • ½ fine chopped onion
  • 1 tsp. chopped fresh garlic
  • 1 tsp. chopped fresh ginger
  • 10g celery
  • 250ml fish broth
  • A small bunch of cilantro
  • ½ habanero chili (without seeds)
  • A splash of sesame oil
  • Sesame seeds for decoration
  • Salt to taste

Preparation of leche de tigre (tiger’s milk)

Blend the grilled red bell pepper, fish filet, lime juice, oyster sauce, soy sauce, Uku yellow chili paste, garlic, ginger, celery, two branches of cilantro, sesame oil, onion and fish broth very well in a blender. Set aside.



Cut the tuna in thin slices, and place them directly on the number of plates you want to serve. Pour the tiger’s milk around the fish and decorate with toasted corn kernels, onion in thin rings, cilantro leaves and sesame seeds.

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