Tiradito Rosita recipe Destination Dining

Destination Dining: Tiradito Rosita by Nando and Valerie Chang

Chefs Nando and Valerie Chang from Itamae in Miami harness Peruvian-Japanese flavours and traditions while also celebrating local and seasonal ingredients.

Here the chefs share their recipe for 'Tiradito Rosita' or Peruvian sashimi. The dish was featured during the second edition of the S.Pellegrino Destination Dining series, a multi culinary exchange of restaurants' recipes between the U.S. and Latin America when it was cooked by chef Mario Castrellon of Maito in Panama City.

26 August, 2021
Average: 4 (3 votes)

serves for

6

ingredients

Octopus
Octopus
3 kg (36 ounces)
Garlic Paste
Garlic
200 g (1 cup + 1/2) peeled
Sunflower oil
100 ml (1/2 cup )
Salt
5 g (1 teaspoon)
Tiger's Milk
Lemon Juice
2 L
Yellow Chili Pepper
50 g (1/2 cup)
Garlic Paste
50 g (3 tablespoon)
Salt
210 g (3/4 cup)
Aioli Olive Sauce
Japanese-style/kewpie mayonnaise
1 gallon (16 cup)
Peruvian Botija Olives
2 kg (11 1/8 cup)
Anchovies
20 g
Garlic
10 g (1 tablespoon)
Fried Capers
Non Pareil Capers
500 g (2 cups + 1 tablespoon)
Oil
For Frying
Garnish
Red Onion
10 g (1/4 cup), brunoise
Micro Cilantro
5 g
Grounded Pepper
To taste

Learn how to make Peruvian-style sashimi in the step-by-step recipe shared by chefs Nando and Valerie Chang from Itamae in Miami.

Step 01

Octopus

Cook the octopus in a Rational Oven on the preset tender octopus setting; put the thermometer over the largest tentacle of the octopus, place it in a perforated pan and cook. After cooking, separate the tentacles and clean all sides, leaving the tentacle completely white. Slice it finely into perfect slices.

Step 02

Garlic paste

Mix everything in a blender until you get a smooth cream. Do not let the blender get too hot.

Step 03

Tiger's milk

Mix the salt, garlic and chilli pepper to form a paste. Add the lemon juice slowly until the salt dissolves.

Step 04

Aioli olive sauce

Mix everything in a blender until you get a smooth cream. Do not let the blender get too hot.

Step 05

Fried capers

Drain the capers and fry them in vegetable oil at 350F until crisp, and until you see the moisture evaporate. Let them cool before storing.

Step 06

Plating

When serving this dish, everything should flow in a circular fashion.

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