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Itamae’s Tiradito Apaltado

Itamae’s Tiradito Apaltado

3-Itamae’s Tiradito Apaltado

The Miami Design District recently welcomed Nikkei restaurant Itamae from Fernando “Papa” Chang; his daughter, Valerie; and his son, Nando. It is the first stand-alone location for the trio, which previously had an outpost inside Politan Row (formerly St. Roch Market). They also own B-Side by Itamae at Wynwood’s 1-800-Lucky food hall. “Tiradito apaltado is a good representation of Itamae,” says Valerie. “It showcases the quality of the fish we use, as well as our intensity of flavors with our leche de tigre between salt, acid and heat. We add a little olive oil to balance them out.” 

RECIPE

For the Leche de Tigre:
In a bowl, mix the following ingredients:
3 limes, squeezed
1 clove garlic, finely chopped
½ chopped aji limo or any spicy pepper available
1 tbsp kosher salt 

To Plate:
Plate ¼ pound of tuna, sliced. Top with leche de tigre sauce, ⅛ red onion, thinly sliced, 1 tbsp capers (strained) and 1 whole avocado, cut into squares. Garnish with 10 cilantro leaves, 1 tbsp olive oil and freshly ground black pepper to taste.

140 NE 39th St., Suite 136, Miami; itamaemiami.com

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