Seabass Tiradito with Yellow Chili and Light Tiger's Milk

Tiradito is one of the greatest exponents of Peruvian coastal cuisine, with clear Japanese influences in the raw fish cut and minimalist presentation.

This light version preserves all the citrus intensity, the freshness of the fish, and the characteristic spice of the yellow chili, but reduces the calorie content by dispensing with excess fat and using a lighter tiger's milk.

Seabass, with its firm white flesh, is ideal for this dish, which is served cold and must be prepared to order.

The balance between acidity, spice, and umami makes it a refined gastronomic experience, perfect for lovers of ceviche and Nikkei cuisine.