Peruvian-style sashimi

Yield: Serves 1

For the tiradito:

  • 2 to 3 ounces sashimi- quality halibut or white fish
  • 1/2 Tablespoon Rocoto chili paste*
  • 1/2 Teaspoon salt
  • 1 Tablespoon yuzu juice
  • Juice of 1/2 lemon

For the garnish:

  • Fresh cilantro

To prepare the tiradito, fillet the fish and lay it out on the plate in a circle. Dab the pepper paste on each piece. Sprinkle with salt, yuzu juice Garnish with cilantro and lemon juice.

*Note: Rocoto is a red chili pepper sauce from Peru. It is available in Hispanic specialty markets.


Nobu's Biography Nobu's Recipes Nobu's Interview Nobu's Restaurant Nobu's Home