Nikkei
Japanese-Peruvian cooking — sashimi precision meeting ají and lime in tiradito, acevichado maki, and tuna-crowned causa.
Tiradito
Sashimi-thin slices of raw fish under a tiger's-milk-and-ají sauce — the Japanese-Peruvian sashimi that became a Lima classic.
View page →Japanese immigrants who came to Peru from the 1890s adapted their seafood traditions to Peruvian ingredients, and Nikkei cuisine — refined over decades, then carried worldwide by chefs like Nobu Matsuhisa and Mitsuharu Tsumura — was the result. Its emblem is tiradito, sashimi-cut raw fish under a tiger's-milk-and-ají sauce: ceviche reimagined with Japanese knife-work and no onion. Around it sit acevichado maki rolls, causa terrines crowned with tuna, octopus al olivo and torched acevichado nigiri.
Start Here
Sashimi-thin raw fish under a tiger's-milk-and-ají sauce.
Why start here · Ceviche by way of Japan.
Sashimi-cut fish cured in leche de tigre with soy, ginger and sesame.
Why start here · The Japanese-Peruvian ceviche.
A tempura-shrimp roll topped with fish and ceviche-style sauce.
Why start here · Nikkei sushi, Lima-style.
The Pantry
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How They Cook
Techniques that define this cuisine
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Other regions
Siblings within Peruvian — each its own tradition.