Hamachi Tiradito
Leche de Tigre, Avocado Mousse, Smoked Aji Sauce, Truffle Chalaca, Andean Caviar, Chicharrón, Choclo, Shrimp Dust
Chef Marcio Florez of Limo Peruvian Eatery | Nashville, TN
Adapted by StarChefs | June 2026 | Photo: Alexander Zeren
INGREDIENTS
Smoked Aji Sauce:
½ cup vegetable oil
5 aji amarillo peppers, seeded, deveined, and peeled
5 rocoto peppers, seeded, deveined, and peeled
3 aji mirasol peppers, seeded, deveined, and peeled
2 aji limo peppers, seeded, deveined, and peeled
½ red onion, chopped
3 cloves garlic, chopped
1 tablespoon kosher salt
Andean Caviar:
10 grams huacatay leaves
10 grams cilantro leaves
10 grams dried muna
3.5 grams agar agar
3 cups chilled vegetable oil
Chicharrón:
4 cups chicha morada
2 cups tapioca pearls
4 tablespoons granulated sugar
1 teaspoon kosher salt
Leche de Tigre:
2 cups lime juice
1 cup fish stock
½ cup fish trimmings
2 tablespoons kosher salt
1 teaspoon ground white pepper
10 grams ginger
¼ red onion
1 stalk celery
2 cloves garlic
Avocado Mousse:
1 avocado
100 grams cilantro leaves
½ cup mayonnaise
⅛ cup lime juice
1 tablespoon aji amarillo paste
½ tablespoon kosher salt
Ground black pepper
½ cup heavy cream
Truffle Chalaca:
1 onion, brunoised
¼ cup lime juice
4 tablespoons white truffle oil
2 tablespoons extra virgin olive oil
½ aji limo, minced
1 tablespoon kosher salt
Chiffonade cilantro
Shrimp Dust:
100 grams shrimp shells
20 grams dried aji amarillo
10 grams dried aji panca
1 tablespoon granulated sugar
1 teaspoon kosher salt
To Assemble and Serve:
Yield: 1 serving
4 ounces thinly sliced hamachi loin
Kosher salt
Peruvian choclo
Cancha chulpi
METHOD
For the Smoked Aji Sauce:
Heat a wok over high heat to smoking point. Add ¼ cup oil. Add peppers, onion, garlic, and salt. Sauté 2 minutes. Reduce heat and add remaining ¼ cup oik. Cook 8 minutes. Transfer to a Vulcan combination oven on full humidity. Place sheet tray on applewood chips on lower rack. Transfer confit pepper mixture to a sheet tray and place on rack above chips. Smoke 10 minutes. Transfer to a Vitamix Commercial blender and purée until smooth. Transfer to an airtight container and refrigerate.
For the Andean Caviar:
Bring a pot of boiling water to a boil. Blanch huacatay, cilantro, and muna 30 seconds. Transfer to an ice bath. Once cooled, drain and transfer to a Vitamix Commercial blender with 250 grams water. Blend 1 minute. Strain through a cheesecloth. Transfer mixture to a saucepan over medium heat and bring to a simmer. Add agar agar and cook 1 minute. Let cool. Transfer to a squeeze bottle. Drip mixture into chilled oil to form pearls. Strain pearls and transfer to an airtight container. Refrigerate.
For the Chicharrón:
In a large pot over high heat, bring chicha morada to a boil. Reduce heat and simmer. Add remaining ingredients. whisking to prevent clumping. Cook 25 minutes, or until thickened. Spread onto silicone-lined sheet pans. Heat a dehydrator to 135°F. Dehydrate 14 hours. In a large pot over medium-high flame, heat oil to 350°F. Add dehydrated chicha and fry until crispy. Transfer to a paper towel-lined plate and let cool. Set aside.
For the Leche de Tigre:
In a Vitamix Commercial blender, combine all ingredients. Blend until smooth. Strain through a fine mesh sieve into a nonreactive container. Refrigerate.
For the Avocado Mousse:
In a Vitamix Commercial blender, combine avocado, mayonnaise, cilantro, lime juice, aji amarillo paste, salt, and pepper. Blend until smooth. Add cream and blend until airy and light. Transfer to an airtight container and refrigerate.
For the Truffle Chalaca:
In a mixing bowl, combine all ingredients. Set aside.
For the Shrimp Dust:
Bring a pot of boiling water to a water. Blanch shrimp shells 1 minute. Drain. Transfer shells and dried peppers to a sheet tray. Using a kitchen torch, lightly char. Heat a dehydrator to 135°F. Dehydrate 16 hours. Transfer to a spice grinder with sugar and salt. Grind until powdered. Sift to remove any large pieces. Transfer to an airtight container and reserve.
To Assemble and Serve:
Arrange hamachi on a serving plate. Season lightly with salt. In a small bowl, combine equal parts Leche de Tigre and Smoked Aji Sauce. Spoon sauce over fish. Garnish with Andean Caviar, Chicharrón, Truffle Chalaca, Avocado Mousse, choclo, and cancha chulpi. Finish with Shrimp Dust.
