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Thin-sliced sashimi drizzled with a lime-chili sauce — where Peruvian and Japanese technique overlap.
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A defining dish of "Nikkei" cuisine, built by Japanese immigrants who settled in Peru in the early 20th century. It emerged where Peru's traditional ceviche (cubed, marinated fish) met Japan's sashimi culture (thin, precise slicing). The cut is Japanese; the seasoning is Peruvian — a dish with dual citizenship.
Thinly slice the salmon and arrange on a plate.
Squeeze the lime and mix with grated garlic, minced green chili, soy sauce, and salt to make the sauce.
Slice the red onion paper-thin and soak in water to mellow its sharpness.
Drizzle the sauce over the salmon.
Top with the drained red onion.
Scatter chopped cilantro on top to finish.