Tiradito of Scallops & Sea Bass with Samphire, Dill & Burnt Cucumber & Yuzu Leche de Tigre

Created by Toshiro Konishi in Lima, the concept of tiradito is the Nikkei answer to Peru’s much-loved ceviche. The fish in a tiradito is finely sliced like a traditional sashimi, rather than cubed as in ceviche, but, unlike its Japanese cousin, tiraditos are seasoned with a highly zingy tiger’s milk (leche de tigre). Tiradito is a marriage of two distinct national cultures on one plate – if you are not fond of eating raw fish with plain soy s