Peruvian Salmon Tiradito with Aji Amarillo Leche de Tigre

Name: Peruvian Salmon Tiradito with Aji Amarillo Leche de Tigre
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Ingredients: 1 ½ lb — Sushi-Grade Salmon, (chill prior to preparing); ½ cup — Lime Juice, (about 4 limes, freshly squeezed + zest of 1 lime); 4 — Aji Amarillo Peppers, (boiled, destemmed, deseeded and skinned); 3 cloves — Garlic, (minced); 1 inch piece — Ginger, (peeled and minced); 2 tbsp — Sesame Seeds, (toasted); ½ tsp — Maldon Sea Salt, (to taste); 2 tbsp — Olive Oil; 1 tbsp — Water, (optional, to thin sauce if needed); 1 cup — Micro Greens or Cilantro, (washed and dried); 1 — Serrano Pepper, (thinly sliced ); 1 — Red Onion, (thinly sliced)

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I absolutely love this delicious and beautiful Peruvian dish, Salmon Tiradito. Sashimi-style cuts of salmon draped with an ever-so-vibrant Aji Amarillo sauce that has a perfect balance of spicy and sweet. It is so easy to put together — and our guests absolutely love it every time.

What Is Tiradito?
Why You’ll Love This Classic Peruvian Dish
Ingredient Notes
How to Make This Tangy Dish
Top Tips
Variations
Make Ahead
How to Store
Serving Suggestions
Frequently Asked Questions
Peruvian Salmon Tiradito with Aji Amarillo Leche de Tigre Recipe

What Is Tiradito?

This dish has become a legendary Peruvian food, and it’s not hard to see why. A staple of Peruvian cuisine, Tiradito is a dish that satisfies the cultural craving for sashimi-style dishes. The star of the show is sushi-grade salmon, thinly sliced like sashimi, crudo, or carpaccio. What really sets this dish apart, though, is the bright and vibrant Leche de Tigre sauce — a zesty and fiery sauce made with lime juice and the vibrant yellow Peruvian Aji Amarillo pepper. This sauce adds a burst of flavor that perfectly complements the tender texture of the fish.

Why You’ll Love This Classic Peruvian Dish

So Flavorful!

This Peruvian dish is bold and refreshing, thanks to the tangy and spicy Aji Amarillo sauce that drapes the sashimi-style cuts of salmon.

So Healthy!

Not only is the Salmon Tiradito delicious, but it’s also packed with nutrition! The salmon is rich in omega-3 fatty acids, which have so many healthful benefits. And the veggies are plentiful too.

So Easy To Make!

Making Salmon Tiradito is easier than you might think! Just a few simple steps and this dish is perfect for busy weeknights or last-minute guests.

Ingredient Notes

Please check out the recipe card for specific portions and measurements — and more succinct details!

Sushi-Grade Salmon

This dish must be made with fresh, sushi-grade salmon. The quality of fish is more important than the type of fish. If you’re having trouble finding fresh, quality salmon, you can substitute it with another fish, such as tuna, yellowtail — as long as it is sushi-grade.

Limes

Fresh is absolutely necessary. Persian limes are my go-to as they are quite juicy. But any type of lime will do. Or add in freshly squeezed lemon juice or orange juice for a more nuanced flavor.

Aji Amarillo Peppers

These vibrant yellow chilies bring just the right amount of kick to any dish and have a delightful fruity flavor profile with hints of tropical passionfruit and mango. Check out our tips below on how to cook with fresh aji amarillo peppers and alternate options if you cannot find fresh peppers.

Garlic

Fresh is best! Garlic brings a subtle kick to the dish, balancing the acidity of the citrus juice.

Ginger

Just like garlic, fresh ginger is best here too. Ginger brings in an earthy and slightly spicy flavor.

Micro Greens and / or Cilantro

Microgreens bring a concentration of flavors and a burst of color to this yummy dish. My favorite? Arugula microgreens for their peppery flavor. But choose any fresh option you can find at your grocer. Adding cilantro is another great option too.

Sesame Seeds

These little seeds bring a subtle, nutty flavor that is often described as earthy and slightly sweet. I personally love the combination of black and white sesame seeds as they look great together. However, feel free to use whatever sesame seeds you have on hand. If you have time to toast them, their flavor becomes more pronounced and rich, with a pleasant aroma that can enhance the overall taste of a dish.

Salt

I love, love, love Maldon Sea Salt because it is flaky and perfect to sprinkle over this delicate dish. A kosher salt or any other flakey salt will work in a pinch too..

Olive Oil

I love olive oil because it is the healthiest and most delicious oil out there. Olive oil has a rich and vibrant flavor that drizzled amongst the other fresh ingredients, it really stands out.

Red Onion

Freshly sliced red onion brings some heat and crunch to this tender dish. Oh, and check out my serving suggestion below for Lime Marinated Red Onions.

Serrano Peppers

Love this pepper for everything! The spicy kick is a delicious contrast to the tangy sauce.

Red Pepper Drops

These pickled Peruvian pepper drops (say that three times) are a small teardrop-shaped pepper with a bold, zesty flavor, and pickled in a tangy and sweet vinegar marinade.

How to Make This Tangy Dish

Step 1 — Prepare the Peppers

Preparing Aji Amarillo peppers for this delicious recipe is oh-so quick and easy! Start by boiling the peppers in a small pot filled with enough water to cover the peppers for about 10 minutes. Once they’re done, transfer them to an ice bath to cool them down and make them easy to handle. Then, simply de-stem the peppers, shake out the seeds, and peel off the skin – which should come off easily once boiled. After that, put the flesh of the pepper in a blender with a tablespoon or two of water (just enough to get it moving) and puree away! Your delicious pepper puree is now ready to be used in your recipe.

Step 2 — Juice the Limes

With a handheld juicer, squeeze each half of the limes. If you’re squeezing them by hand, start by cutting the limes in half and then each half into quarters. If you’re adding some lemon or orange juice into the mix, be sure to sift out any pesky seeds that might fall into the juice.

Step 3 — Chop the Vegetables

Finely mince the garlic and ginger.

Step 4 — Make the Marinade

Start by adding the pepper puree, chopped garlic and ginger, lime juice, and salt to your blender. Blend them up until they’re perfectly combined. Slowly drizzle in the olive oil and keep blending until it starts to emulsify. And just like that, your delicious marinade is ready to go!

Step 5 — Slice the Salmon

Starting with chilled salmon, slice it into thin slices or sashimi-style cuts, about 1/4-inch thick, cutting at a 45-degree angle to preserve the grain of the fish.

Step 6 — Assemble & Serve

Place the salmon on a serving platter. Drizzle the leche de tigre sauce over the salmon, making sure each slice is coated. Marinate the salmon in the sauce for about 5 minutes in the refrigerator before garnishing with microgreens and salt. Serve and enjoy while fresh and chilled!

Top Tips

Chill The Salmon Before Slicing

Pop the salmon into the freezer for 10 minutes so that the fish is firm and easier to slice. Just don’t overdo it! If left in the freezer for too long, the texture of the fish will start to change.

Add More of a Spicy Kick to This Dish

If you prefer a super spicy dish, after boiling the peppers, leave some or all of the seeds in the pepper.

Variations

Salmon

While salmon is the star of the show when it comes to tiradito, there are plenty of variations you can make using other types of seafood and fish. Remember, the key to a great tiradito is using the freshest sushi-grade seafood possible. A few of my favorite alternate options are sushi-grade tuna, sushi-grade scallops, sushi-grade shrimp,

Peppers

Aji Amarillo peppers are the traditional choice for Tiradito, but there are a variety of other peppers that can be used to add different flavors and levels of heat. Some of my favorites — Jalapeño Peppers, Rocoto Peppers, Aji Limo Peppers, or Aji Panca Peppers.

Citrus

Lime juice is the traditional citrus used in tiradito. There are also other citrus fruits that can be used to create a unique twist on the classic dish. A few tangy ideas are — lemon, orange, grapefruit, and kumquat.

When experimenting with different citrus fruits, be sure to adjust the other ingredients in the recipe accordingly to ensure a delicious balance of flavors. And, some of these citrus options have seeds that will fall into the freshly squeezed juice, so be sure to remove these before creating the sauce.

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Make Ahead

If prepping ahead, keep everything separate up until about one hour before serving. Prepare right before serving.

Prep the Ingredients & Store Separately

Clean and prepare the shrimp and store in one container. Juice the limes and store in another container. Prior to serving, combine to marinate according to the recipe.

Marinating the Shrimp in Advance

You can marinate the shrimp up to a day ahead of time and keep it in the refrigerator until you’re ready to serve.

Add Toppings Just Before Serving

Green papaya, avocado, and cilantro should be added just before serving to maintain their freshness and texture.

Keep It Chilled

Aguachile should be served chilled, so make sure to keep it in the refrigerator until you’re ready to serve.

How to Store

Fresh Is Best!

Enjoy this dish fresh as it does not store well once assembled.

Serving Suggestions

Lime Marinated Red Onions

Thinly slice red onions using a mandolin or knife. Place them in a bowl and sprinkle the juice of half a lime over the onions. Add enough cold water to submerge the onions and let them soak for 10 minutes. Drain the water and add more lime juice to the onions until they are submerged. Marinate for an additional 15 minutes before draining.

Frequently Asked Questions

What is Tiradito fish?

It’s a delicious Peruvian dish made with raw fish that’s sliced like sashimi and served with a spicy sauce. It has a similar appearance to crudo or carpaccio, and it’s believed to have been influenced by Japanese immigrants who brought their culinary traditions to Peru.

Is Tiradito Just Like Ceviche?

Ceviche and Tiradito are both popular dishes from Peru that feature raw fish as the main ingredient, but they are prepared differently and have distinct flavors and textures.

Ceviche is made by marinating raw fish in citrus juices, usually lime or lemon, which “cooks” the fish and gives it a tangy flavor. The fish is typically cubed and mixed with onions, cilantro, chili peppers, and other seasonings.

On the other hand, Tiradito is made with raw fish that is sliced thin and long like sashimi, rather than being cubed like ceviche. It is not marinated in citrus juices, but instead, it is usually served with a sauce made from aji amarillo, a Peruvian yellow pepper, and other ingredients like garlic, ginger, and lime juice. The sauce is poured over the fish just before serving, giving it a rich and spicy flavor.

Is tiradito cooked?

Tiradito is a dish that features raw fish, which means it is not cooked in the traditional sense. The fish is sliced thin, similar to sashimi, and served raw with a flavorful sauce that is poured over it just before serving. The acid from the sauce does slightly “cook” the fish by denaturing the proteins, giving it a firmer texture and a slightly opaque appearance. However, it is important to note that the fish is not cooked with heat, as it would be in a traditional cooking method. As with any raw fish dish, it’s important to use fresh, high-quality fish that has been properly handled and stored to reduce the risk of foodborne illness.

WHAT IS LECHE DE TIGRE?

Leche de Tigre, directly translated as “tiger’s milk,” is a vibrant and zesty citrus marinade often prepared for many traditional Peruvian dishes. It is often made of the juice of ceviche and is used in marinades, ceviche, and even in cocktails, such as the Leche de Tigre Martini or the Hair of the Tiger cocktail.