ESPECIAL DE PERÚ: Tiradito de Atún Nikkei | Cravings Journal español

July 28th is Peru's Independence Day, and I thought it would be a good idea to cook some Peruvian dishes to celebrate! Tiradito differs from ceviche because the fish is cut thinly (more like sashimi) rather than cubed, and it doesn't necessarily have red onion on top. "Nikkei" is the name of the fusion of Japanese and Peruvian cuisines that began because of a significant Japanese migration to Peru in the late 19th century. To honor this fusion, we're using tuna, soy sauce, sesame oil, and cucumber for this dish. You can also replace the tuna with white fish or even salmon. It looks very complicated, but I promise this dish is quite easy to make. SUBSCRIBE TO MY CHANNEL: https://bit.ly/SuscribeteACravingsJou... FULL RECIPE: http://es.cravingsjournal.com/especia... SOCIAL MEDIA: Facebook:   / cravingsjournal   Instagram:   / cravingsjournal   Pinterest:   / cravingsjournal