The “Jaladito de Cabrilla” is a modern creation inspired by the northern tradition, specifically the tiradito. This is a cold and refreshing dish that uses very fresh fish as a base, in this case the Cabrilla, cut into thin sheets using a special technique called “jaladito”, in which each fish market keeps a piece of its skin.
The fish is bathed in a vibrant and powerful “stuffed tiger milk”, a sauce that merges the acidity of the Piura lemon with the unique and fermented character of Chicha de Jora. The yellow chili pepper gives it color and a fruity flavor, while the limo pepper provides an aromatic spiciness. The dish is finished with a variety of textures typical of Piura: soft zarandaja beans, crispy corn and the inevitable chifles, turning it into an explosion of flavors and textures in every bite.
