Peruvian Salmon Tiradito with Aji Amarillo Leche de Tigre
Salmon Tiradito is a classic Peruvian dish that is absolutely delicious and beautiful. sashimi-style cuts of salmon draped with an ever-so vibrant aji amarillo sauce that has a perfect balance of spicey and sweet. It is so easy to put together and always wows our guests.
Ingredients
Fish
- 1 ½ lb — Sushi-Grade Salmon, chill prior to preparing
Sauce
- 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
Toppings
- 1 cup — Micro Greens or Cilantro, washed and dried
- 1 — Serrano Pepper, thinly sliced
- 1 — Red Onion, thinly sliced
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Instructions
Get Those Peppers Ready
- Boil your peppers for about 10 minutes until tender. Drain and let them cool until to a temp that you can handle. Destem, deseed, and peel the peppers. Add the flesh of the pepper into a blender with a splash of water and puree until smooth.
Give Those Limes Some Love
- Using a grater, zest one lime and set zest aside. Juice all limes and set aside
Whip Up the Leche de Tigre Marinade
- Blend garlic, ginger, lime juice, salt, and your delicious pepper puree in a blender. Slowly drizzle in some olive oil while blending until everything emulsifies.
Slice That Salmon
- After having chilled the salmon in the freezer for 10 minutes, using a very sharp knife, cut the salmon into sashimi-style cuts that are about 1/4 inch thick, slicing them at a 45-degree angle.
Bring It All Together
- Arrange your salmon slices on a platter and coat them generously with your tangy and spicy sauce. Let everything sit for about 5 minutes to marinate, chilled in the refrigerator. Sprinkle microgreens and salt on top. Serve with the sliced serrano peppers and red onion. Best enjoyed chilled and fresh!
Notes
Use Fresh Sashimi-Grade Fish
It is crucial to use only fresh, sashimi-grade fish. The quality of the fish is of utmost importance, even more so than the type of fish used. Chill the Fish in the Freezer
In order to slice the fish into consistently thin pieces, I recommend placing the fish into the freezer for 10 minutes right before slicing. This will make it more firm and easier to cut. A super-sharp knife is helpful too. Build the Heat Gradually
When making the sauce, start with a small amount of pepper puree and gradually add more to achieve your desired level of heat. If you prefer a less spicy sauce, boil the aji amarillo peppers before pureeing. However, skip boiling them if you prefer a super spicy sauce. Presentation is Perfection
To elevate the presentation of your tiradito, take the time to arrange the sliced fish and garnishes in an artistic and visually appealing way on the plate. Serve Fish
Serve the salmon tiradito immediately after having added the sauce and chilling in the refrigerator for 5 minutes.
It is crucial to use only fresh, sashimi-grade fish. The quality of the fish is of utmost importance, even more so than the type of fish used. Chill the Fish in the Freezer
In order to slice the fish into consistently thin pieces, I recommend placing the fish into the freezer for 10 minutes right before slicing. This will make it more firm and easier to cut. A super-sharp knife is helpful too. Build the Heat Gradually
When making the sauce, start with a small amount of pepper puree and gradually add more to achieve your desired level of heat. If you prefer a less spicy sauce, boil the aji amarillo peppers before pureeing. However, skip boiling them if you prefer a super spicy sauce. Presentation is Perfection
To elevate the presentation of your tiradito, take the time to arrange the sliced fish and garnishes in an artistic and visually appealing way on the plate. Serve Fish
Serve the salmon tiradito immediately after having added the sauce and chilling in the refrigerator for 5 minutes.
Nutrition
Serving: 1g, Calories: 421kcal, Carbohydrates: 8g, Protein: 38g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 14g, Cholesterol: 106mg, Sodium: 377mg, Potassium: 812mg, Fiber: 1g, Sugar: 2g, Vitamin A: 147IU, Vitamin C: 14mg, Calcium: 39mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.