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.
Learn how to make Peruvian-style sashimi in the step-by-step recipe shared by chefs Nando and Valerie Chang from Itamae in Miami.
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.
Mix everything in a blender until you get a smooth cream. Do not let the blender get too hot.
Mix the salt, garlic and chilli pepper to form a paste. Add the lemon juice slowly until the salt dissolves.
Mix everything in a blender until you get a smooth cream. Do not let the blender get too hot.
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.
When serving this dish, everything should flow in a circular fashion.
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