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Kevin Godbee ha publicado una actualización
Level:
Scoolinar
Tiradito de Salmon
Emily Chac, Mercedes Delgado de Miguel y3 más12 Comentarios-
Level:
Scoolinary Team
Thanks for sharing your salmon tiradito what a pleasure to see such a vibrant and well-composed dish! The slicing technique is spot on, with even thickness that really enhances the eating experience. The sauce adds a bold contrast, though you might experiment with a lighter emulsion or a touch more citrus to elevate the balance. And the sweet potato and cancha? Brilliant choice! That nod to traditional Peruvian flavors really brings the whole plate together.
Have you checked out the Peruvian Cuisine and Ceviches course? I think you’ll love it and find new ideas to take this dish even further:
https://www.scoolinary.com/courses/peruvian-cuisine-and-ceviches
Which part did you find most challenging slicing the salmon or balancing the flavors in the sauce? I’m here to help if you want to fine-tune any part of it 😊 -
Level:
Scoolinar
Hi Sussan, thank you for your comments. The slicing was easy as I learned sushi / sashimi in past years. I think the sauce could have used a little more citrus after eating at Osaka in Miami twice in the last week. I’ve actually just started the course that you mentioned and plan on doing a few more Peruvian courses as we are planning a trip to Peru later this year. Thanks again for responding to my photo.
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Level:
Stagier
Precioso, muy buen trabajo!!!
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Level:
Scoolinary Team
Welcome to the community, Chef Kevin! 😄
This salmon tiradito is a beautiful expression of balance and technique—your knife work is precise, the sauce is vibrant and glossy, and the plate has a strong visual rhythm. The color contrast pops beautifully on the black base and the use of native elements like corn and sweet potato speaks of intention and cultural respect.
What are you hoping to get from your time at Scoolinary? Are you looking to refine plating skills, explore more contemporary Latin American cuisine, or challenge yourself with new formats? We’d love to know how we can support your path toward perfection. 🌟
Thanks for sharing this stunning dish—can’t wait to see what comes next! If you post it on Instagram, tag us @Scoolinary_en and inspire others too 👨🍳✨You can earn Scoolipoints every time you share photos, win a Challenge, complete lessons, comment on other members’ posts and more! 🎖️
It’s all part of the Scoolinary Masters Game—where your passion for cooking turns into real rewards.
👉 Click here to learn more:
https://www.scoolinary.com/es/masters-game
Big hug! Hope to see you around, collecting points and flavor 🙌✨
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Level:
Scoolinar
@soldamiani Thank you for your comments. I recently became interested in Peruvian cuisine after my wife expressed an interest in visiting Lima and Cusco, Peru, and after also dining at Osaka, a Nikkei restaurant in Miami. A Peruvian restaurant just opened in my city of St. Petersburg, Florida. My new interest in Peruvian cuisine is what led me to Scoolinary.
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Level:
Scoolinary Team
@kevin-godbee That’s such a meaningful path into Peruvian cuisine, Chef Kevin—how beautiful that your culinary curiosity is being shaped by both personal connections and inspiring experiences! ✨ Dining at Osaka must’ve been incredible—what a great introduction to the elegance of Nikkei flavors. We’re thrilled Scoolinary is now part of that journey. You’re in for a deep dive not only into flavor, but also into the cultural stories behind each dish. If you ever recreate something inspired by Lima or Cusco, we’d love to see it!
And who knows… maybe your next challenge will be bringing that new Peruvian restaurant vibe into your own kitchen 😉🇵🇪
We’ll be here to cheer you on! 🌟
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Level:
Scoolinar
@soldamiani I would like to figure out how to make this dish that I had at Osaka restaurant – Wasabi Ceviche – Hokkaido scallops, white fish, leche de tigre, furikake. I could eat a gallon of this. The wasabi kick was right to the line – the perfect amount.
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Level:
Scoolinary Team
@kevin-godbee OMG! That must have been wonderful! Any suggestions to help Chef Kevin to accomplish this Wasabi Ceviche” @sussan_scoolinaryteam & @emilyscoolinarycom ?
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Level:
Scoolinary Team
Hi @soldamiani and @kevin-godbee
Thank you so much for sharing! I’m really happy to hear that you’re getting interested in Peruvian cuisine. As a Peruvian, it makes me proud and excited to see how our food continues to win hearts around the world.
It’s wonderful that your experience at Osaka sparked your curiosity and led you to Scoolinary and even more exciting that you’re planning a trip to Peru. That’s incredible!
About the wasabi ceviche you mentioned what a treat! One of the secrets behind a great ceviche, whether it’s a classic Peruvian version or a Nikkei-style one like the one you tried, lies in the type of lime and chili pepper used. That makes a huge difference in balancing acidity and heat. In Peru, we typically use limón sutil (aromatic, tart, and not bitter), along with fresh chilies like ají limo or ají amarillo.
In Nikkei ceviches, Japanese elements such as wasabi, furikake, and sometimes a splash of soy sauce or mirin are incorporated to give it that umami-rich Japanese touch.
In the dish you tasted, the leche de tigre (citrus marinade) was likely infused with a bit of wasabi, which gave it that clean, subtle heat you mentioned. The combination of Hokkaido scallops, ultra-fresh white fish, and furikake as a topping adds texture and depth. It’s a perfect fusion of Peru and Japan on a plate.
Now, since this is probably a signature dish from the restaurant, the exact recipe and proportions may be a bit of a mystery. But I can offer you a version that comes very close to those flavors:
Wasabi Ceviche with Hokkaido Scallops, White Fish & Furikake
Ingredients (2 servings)
▪️For the fish and seafood:
120 g fresh white fish (like corvina, snapper, or flounder), thinly sliced
4 fresh Hokkaido scallops, cleaned and halved or thinly sliced
Shiso leaves (optional, for garnish)
Finely chopped scallion greens
▪️For the wasabi leche de tigre:
80 ml fresh limón sutil juice (or the most aromatic, non-bitter lime you can find)
1 tbsp cold fish stock (or iced water)
1/2 garlic clove, minced
1 slice fresh ginger
1/2 ají limo (or chili pepper of choice), deseeded
1 tsp wasabi paste (or more, to taste)
1/2 tsp light soy sauce
1 tsp toasted sesame oil
Salt to taste
1 tsp sugar (optional, to balance acidity if needed)
▪️To finish:
Furikake to taste
Toasted sesame seeds
Lime zest (optional)
Mirogreens or sprouts (optional)
▪️Preparation:
1. Make the leche de tigre:
In a blender, combine the lime juice, fish stock, garlic, ginger, chili, wasabi, soy sauce, sesame oil, and salt. Blend on high for a few seconds, strain, and adjust seasoning. It should be bright, balanced, and aromatic with a clean wasabi note. Add a pinch of sugar if it tastes overly acidic.
2. Assemble the ceviche:
In a shallow bowl, arrange the fish and scallop slices. Pour the cold leche de tigre over them.
3. Garnish:
Sprinkle with furikake, toasted sesame seeds, and chopped scallion greens. Garnish with shiso leaves and microgreens if available. Add a little lime zest for extra freshness if desired.
▪️Notes:
The key is using the freshest fish and scallops you can find, and keeping the leche de tigre very cold.
Adjust the wasabi intensity to your taste.
If you can’t find limón sutil, substitute with the most fragrant, non-bitter lime available.
The light soy sauce and sesame oil are what give this dish its distinct Nikkei character.
▪️Fun fact:
In Peru, ceviche is traditionally eaten during the day usually at lunch because the fish is bought fresh in the morning, and leche de tigre is considered too acidic and heavy for dinner. It’s a strong cultural habit, although modern and Nikkei kitchens are starting to bend the rules.
Thank you again for your enthusiasm and for valuing our cuisine. I hope you continue enjoying the courses and maybe you’ll even prepare your own version of that wasabi ceviche soon!
Big hug from Peru, and may your culinary discoveries keep growing! 🙌✨ -
Level:
Scoolinary Team
Thank you @sussan_scoolinaryteam We hope Sussan’s comments help you in your interesting quest, Chef @kevin-godbee We are so eager to see what you can do following this new recipe. Keep us posted 😉
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Level:
Scoolinary Team
@kevin-godbee this ceviche looks really great!!
It looks very clean. I’ts important to filter the leche de tigre so it remains clear. Also you can try the osmosis technique https://www.scoolinary.com/techniques/s/tiger-milk-by-osmosis 🐟🧪
I recommend to use fresh wasabi or horseradish https://www.scoolinary.com/techniques/s/make-fresh-wasabi-paste because it’s very very different from the paste version.
Fresh ingredients are important, not only for the fish and scallops but also the shiso leave and ají limo brunoise. 🌿
I hope you give it a shot and share with us your results 💪
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Level:
Scoolinar
@sussan_scoolinaryteam @emilyscoolinarycom @soldamiani Thank you all for your input! I have saved the recipe and the advice on filtering the leche de tigre. I’m wondering a few more things for this dish. The garnish on top looks like scallions, but it looks very bright (like seaweed salad) and wet. Do you know what treatment makes it like this? Also, the chopped red item in the sauce. What is it? The very finely sliced items in the sauce – scallions?
I intend to make this next week as the hokkaido scallops are not readily available. I have to order them. However, tomorrow I am going to try to replicate this dish from Osaka Miami as I have all of the ingredients. Osk Ceviche – Tuna, crispy quinoa, kyuri, yuzu ponzu sauce.
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