This recipe is a masterful demonstration of the philosophy of Optimal Kitchen, creating a sophisticated and delicious dish based on the full use of ingredients. El Tiradito Madre Selva is a creative version of the classic Peruvian tiradito with a profound influence from the Amazon.
The plate is composed of thin sheets of fish (sole) previously cured and dyed with Airampo, an Andean seed that gives it a spectacular magenta color on the outside, keeping its interior white and tender. This fish is bathed with a powerful and aromatic “Ajuanada” Tiger Milk, which acquires its yellow flavor and color from a sauté of Cecina (smoked dried meat) and Mishkina, a traditional condiment from the jungle based on turmeric and spices, used to prepare juane.
The final presentation is a work of art that incorporates multiple elements of the kitchen to be used, such as a lemon peel puree, a powder made with the remains of the dressing and an oil infused with the veins of chili peppers, resulting in a dish with complex layers of flavor, textures and deep umami.
