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Three Creative Tiraditos — Ponzu, Parmesan & Asparagus-Scallop
A masterclass on three creative tiradito variations that push beyond traditional Peruvian tiradito. The lesson covers salt-sugar curing of charela fish (a northern Peruvian corvina cousin), beetroot staining for visual impact, ponzu sauce, an emulsified parmesan leche de tigre, an asparagus leche de tigre with spinach chlorophyll, and a scallop tiradito inspired by Chef Anthony Ramos of Kipas restaurant in Miraflores, Lima. Giacomo teaches the science behind each technique — hygroscopic curing, ice-water rinsing, emulsification, and chlorophyll extraction.
Ingredients
Asparagus Puree
- 200 g Blanched asparagus (blanched, blended with water, strained)
- 60 g Filtered water
Curing Salt
- 1 kg Salt
- 250 g White sugar
Fish & Seafood
- 500 g Charela fish fillet (cleaned, trimmed, fibrous parts removed)
- 12 pcs Scallops (cleaned)
Garnish & Finishing
- 1 pc Beetroot (blended with minimal water)
- 1 tbsp Spinach chlorophyll (extracted by heating spinach juice to 93-95°C) optional
- 8 pcs Baby asparagus (stems finely diced, tips reserved)
- 100 g Sweet potato puree (baked, pressed, mixed with orange reduction)
- 2 pcs Ají limo (cut in brunoise)
- 1 bunch Cilantro stems (cut in brunoise)
- 4 pcs Parmesan tuile (grated parmesan melted in non-stick pan on low heat)
- 0.5 pc Japanese cucumber (thinly sliced)
- 1 pc Pearl onion (sliced into rings)
- 1 tbsp Green oil (cilantro) optional
- 1 tsp Annatto oil (infused annatto seeds in vegetable oil) optional
- 1 handful Microgreens optional
- 1 handful Cilantro flowers optional
Parmesan Leche de Tigre
- 140 g Leche de tigre base (fish scraps, onion, garlic, celery, ají limo blended with lime juice)
- 14 g Parmesan cheese (grated)
- 80 g Evaporated milk
- 80 g Vegetable oil (added in a stream while blending to emulsify)
Ponzu
- 60 g Soy sauce
- 40 g Lime juice (freshly squeezed)
- 4 g Sesame oil
- 15 g Leche de tigre base (for ponzu)
- 4 drops Ginger juice (freshly extracted)
Scallop Tiradito
- 200 g Lima beans (pallares) (cooked, blended into hummus with olive oil, ice, lime, cumin, confit garlic, tahini)
Steps
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1Prepare the curing salt by mixing 1 kg salt with 250 g white sugar until evenly combined.Tip: This same cure ratio works for all fish curing.~2 min
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2Clean the charela fillet: remove fibrous belly section (reserve for frying), trim edges. Split into two clean fillets.Tip: The fibrous belly part can be used for chicharrón de pescado.~10 min
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3Cure the fillets: place curing salt on the base of a container, lay fillets on top, cover completely with more curing salt. Refrigerate for 15 minutes.Tip: Always cure under refrigeration — proteins are decomposing and must stay out of the danger zone. Salt and sugar are hygroscopic and will draw moisture from the fish.~15 min
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4After 15 minutes, remove fillets and wash thoroughly in ice water. The cold water contracts the fish fibers, keeping them compact. Pat dry.Tip: Never use room-temperature water — warm water makes the fish swell like a sponge and fibers separate.~5 min
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5For the ponzu tiradito fillet: wrap in paper towel soaked in blended beetroot juice. Refrigerate for 1 hour to stain the exterior while keeping the center white.Tip: Don't submerge directly in beetroot juice — it would penetrate along the fibers creating root-like stains instead of a clean edge color.~60 min
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6Brine the scallops in a 10% salt brine (ice-cold) for 3 minutes. Drain and rest on paper towels to remove excess moisture.Tip: The brine makes the scallops firmer (turgent), slightly seasoned, as if they passed through seawater.~5 min
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7Make the leche de tigre base: blend fish scraps, onion, garlic, celery, and ají limo with lime juice. Strain.Tip: This base is used for both the parmesan and asparagus leche de tigre.~5 min
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8Make parmesan leche de tigre: blend 140 g base with 14 g grated parmesan and 80 g evaporated milk. While blending, drizzle in 80 g vegetable oil in a stream to emulsify into a mayonnaise-like consistency.Tip: The lecithin in the evaporated milk acts as an emulsifier, binding the oil and liquid phases together.~5 min
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9Make asparagus leche de tigre: blend base with asparagus puree (200 g blanched asparagus + 60 g filtered water, processed and strained). Emulsify with vegetable oil. Add spinach chlorophyll to intensify the green color.Tip: Chlorophyll adds color without flavor. Extract it by heating blended spinach water to 93-95°C — the green solids separate and can be skimmed off.~10 min
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10Make the ponzu: combine 60 g soy sauce, 40 g lime juice, 4 g sesame oil, 15 g leche de tigre base, and 4 drops of ginger juice. Mix well.Tip: This is an unstable vinaigrette — stir before serving. The leche de tigre base fortifies it with Peruvian character.~3 min
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11Plate tiradito 1 (Ponzu): Slice beetroot-stained fish into pañuelito cuts (thin slices folded like handkerchiefs). Arrange in center of plate. Garnish with Japanese cucumber, pearl onion rings, ají limo. Pour ponzu around.Tip: The beetroot only adds color — it has no flavor impact on the fish.~5 min
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12Plate tiradito 2 (Parmesan): Slice cured fish thinly. Spread sweet potato puree in the plate. Arrange fish slices. Add parmesan leche de tigre generously. Top with ají limo brunoise, cilantro stems, parmesan tuiles, microgreens, drops of green oil and annatto oil.Tip: The sweet potato puree provides a sweet counterpoint to the salty parmesan leche de tigre.~5 min
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13Plate tiradito 3 (Scallops & Asparagus, inspired by Chef Anthony Ramos of Kipas): Spread pallares hummus in a ring mold. Arrange brined scallop halves in a tian pattern (overlapping spiral). Toss diced asparagus stems with a splash of leche de tigre base, drain excess, place in the center. Pour asparagus leche de tigre around. Finish with asparagus tips, cilantro flowers.Tip: The tian arrangement creates an infinite pattern — no visible start or end. Keep the asparagus leche de tigre and scallops close in color for an elegant monochrome look.~7 min
Nutrition (per serving)
350
Calories
20g
Protein
35g
Carbs
15g
Fat
3g
Fiber
Cultural Context
Tiradito is a Peruvian raw fish dish that evolved from the fusion of ceviche with Japanese sashimi traditions, born when Japanese immigrants (Nikkei) arrived in Peru in the 1970s. Unlike ceviche, tiradito has no onion and features thinly sliced fish with various styles of leche de tigre (tiger's milk citrus marinade). Giacomo presents three creative non-traditional tiraditos, including one inspired by young Chef Anthony Ramos of Kipas restaurant in Miraflores, Lima — a rare tribute from Giacomo to a fellow chef's dish. The video also highlights Peruvian ingredients like charela fish, ají limo, pallares (lima beans), and espárragos trigueros, which Peru exports in large quantities.