TIRADITO NIKKEI by Diego Oka

This Tiradito has the best of 2 worlds, the Japanese technique and the Peruvian tradition. Peru is the second largest Japanese migration and you can tell by eating there and visiting the Nikkei restaurants!
This Tiradito is made with tuna tataki, pondzu sauce with aji amarillo and aji limo, pickles veggies, cucumber and chestnut oil.