Traditional Tiradito two ways , Wild Alaskan Halibut and Salmon

Traditional Tiradito two ways , Wild Alaskan Halibut and Salmon

Freshcraft in Denver

Thursday, September 12 2019

12:00 PM - 10:00 PM MST

King Salmon tiradito is me on a plate. I know it’s funny for a guy born and raised in the Midwest to say a Peruvian take on a fish most often associated with Alaska defines him, but I’ll get you there.

When I was young I tooled around Alaska for a number of years working on fishing boats and my favorite part was working with the wild Alaskan salmon, especially the kings. The salmon run is happening right now and I want to take advantage of these gorgeous fish before the run is over in September.

Peruvian food became a staple fourteen years ago when I met a beautiful woman from Peru, who is now my wife! I’ve learned about the Peruvian culture from her and also follow the trends of Peruvian talents like Gastón Acurio and Virgilio Martínez as the cuisine rises in acclaim around the world. Tiradito is an elevated ceviche that is a result of Peruvian and Japanese fusion. It is thinly sliced fish soaked with a leche de tigre crema and can have any number of garnishes like sweet potatoes, fruits, micro greens, etc. The sky really is the limit with this preparation.

I’m excited to share with you this culinary snapshot into my life!

The dish: Traditional tiradito two ways featuring halibut and wild salmon both from Alaska.