📝 About This Recipe
A stunning marriage of Japanese precision and Peruvian soul, this Salmon Tiradito celebrates the Nikkei tradition with silky ribbons of sashimi-grade fish bathed in a golden Aji Amarillo sauce. Unlike ceviche, the fish is sliced thin and sauced just before serving to preserve its delicate texture and fatty richness. The result is a masterclass in balance: spicy, citrusy, and deeply refreshing, making it the ultimate showstopper for any sophisticated gathering.
🥗 Ingredients
The Fish
- 1 lb Sashimi-grade Salmon Fillet (skinless, pin bones removed, chilled)
Aji Amarillo Leche de Tigre
- 4 tablespoons Aji Amarillo Paste (Peruvian yellow chili paste)
- 1/2 cup Fresh Lime Juice (about 4-5 juicy limes)
- 1/2 inch Fresh Ginger (peeled and smashed)
- 1 piece Garlic Clove (smashed)
- 2 tablespoons Passion Fruit Pulp (strained, no seeds)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1 piece Ice Cube (to keep the sauce chilled while blending)
Garnish and Texture
- 1/4 piece Red Onion (very thinly sliced into half-moons)
- 1/4 cup Cilantro Leaves (freshly picked)
- 1/2 cup Choclo (Peruvian large-kernel corn, boiled)
- 1 small Sweet Potato (boiled, peeled, and sliced into rounds)
- 2 pieces Radish (shaved paper-thin)
- 1 teaspoon Black Sesame Seeds (for a Nikkei touch)
👨🍳 Instructions
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1
Place the salmon in the freezer for 10-15 minutes before starting; this firms up the proteins and makes it significantly easier to achieve clean, professional slices.
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2
Prepare the red onion by soaking the thin slices in a bowl of ice water for 10 minutes. This removes the harsh 'bite' and keeps them incredibly crisp.
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3
In a blender, combine the lime juice, aji amarillo paste, smashed ginger, garlic, passion fruit pulp, and salt.
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4
Add one ice cube to the blender and pulse for 30 seconds. The ice keeps the sauce cold and prevents the blades from heating up the delicate citrus flavors.
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5
Strain the mixture through a fine-mesh sieve into a chilled bowl to ensure a silky-smooth texture, discarding the solids (ginger and garlic bits).
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6
Taste the sauce. It should be bright, zesty, and have a slow-building heat. Add a pinch more salt if needed to balance the acidity.
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7
Remove the salmon from the freezer. Using a very sharp sashimi knife or chef's knife, cut the salmon against the grain into 1/8-inch thick slices, holding the knife at a 45-degree angle.
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8
Arrange the salmon slices on a chilled platter in a single layer, slightly overlapping them like a deck of cards.
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9
Place the sweet potato rounds and choclo kernels around the perimeter of the plate or tucked artfully between slices.
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10
Just before serving, generously spoon the Aji Amarillo Leche de Tigre over the fish until each slice is partially submerged.
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11
Drain the onions and pat them dry, then scatter them over the salmon along with the radish slices and cilantro leaves.
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12
Finish with a sprinkle of black sesame seeds and a tiny pinch of flaky sea salt for texture. Serve immediately while ice-cold.
💡 Chef's Tips
Always use 'sashimi-grade' fish from a reputable purveyor to ensure safety and flavor. When juicing limes, squeeze them gently; over-squeezing releases bitter oils from the pith that can ruin the sauce. If you cannot find passion fruit, substitute with a teaspoon of honey to balance the lime's acidity. Keep your serving plates in the refrigerator for 30 minutes before plating to maintain the dish's temperature. Do not let the fish sit in the sauce for more than 5 minutes before eating, or the acid will 'cook' the salmon and change its texture.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Dry Riesling or an Albariño. A classic Pisco Sour is the traditional Peruvian cocktail choice for this dish. Serve with a side of 'Cancha' (toasted corn nuts) for an authentic salty crunch. For a complete meal, follow this with a light grilled octopus or vegetable skewers. Sparkling water with a squeeze of yuzu complements the citrus notes beautifully.