Salmon Tiradito

Salmon Tiradito Recipe

Hello! Today we are going to prepare a salmon tiradito, a fresh and delicious dish originating from Peru that combines the smoothness of raw salmon with a creamy and slightly spicy sauce. This recipe is perfect for those who want to impress at their meals with a sophisticated touch that is easy to make at home.

Preparation time

To better organize yourself in the kitchen, here is the approximate time for each stage of this recipe:

• Preparation: 30 minutes
• Cooking: 15 minutes (mainly for poaching the potato and cooking the corn)
• Total: 45 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

For the tiradito

• 400 g very fresh salmon
• Juice of 5 or 6 limes
• 1 tablespoon aji amarillo paste
• 1 small garlic clove
• 1 celery stalk
• Salt to taste
• Cilantro sprigs for marinating
• Red chilies for garnish
• Fine julienne of red onion
• Cilantro leaves for garnish
• Edible sprouts or flowers (optional)
• Kikos (Peruvian toasted corn) for plating

Accompaniments

• Slices of cooked sweet potato (approximately ¼ inch thick)
• ¾ cup Peruvian white choclo or white corn cooked “al dente”

Note: If you have trouble finding aji amarillo paste, you can use a mixture of yellow peppers combined with a touch of cayenne to simulate the characteristic flavor and color of aji.

Utensils we will use

• Frying pan or saucepan for cooking the potato and choclo
• Large mixing bowl
• Sharp knife and cutting board
• Strainer for filtering
• Blender or food processor to make the chili cream
• Plates or trays for serving

Preparation

1. Prepare the aji amarillo marinade

1. Wash and prepare the ingredients: Wash the limes well and squeeze their juice. Clean the celery stalk, removing the tough fibers, and cut it into small pieces. Peel the garlic clove.
2. Mix the ingredients: In the blender, combine the lime juice, yellow chili paste, celery stalk, garlic, and salt to taste. Blend until you get a light and homogeneous cream.
3. Add the cilantro: Add only the cilantro sprigs to provide aroma and pass the mixture through a strainer to remove solids and obtain a fine sauce.

2. Prepare the salmon for the tiradito

1. Clean the salmon: Wash and dry the salmon fillet well. Place it on a board with the skin side down.
2. Cut the salmon: With a very sharp knife, cut the salmon into thin slices, sashimi style. The skin will help guide your cuts to make them uniform.
3. Place on the plate: Arrange the slices on a plate so they are slightly overlapping, forming a base for the sauce.

3. Marinate and decorate

1. Sauce bath: Pour the yellow chili cream over the salmon generously but evenly, making sure to cover all the slices.
2. Add the accompaniments: Decorate with fine julienned red onion, red chilies cut into small pieces, fresh cilantro leaves, and edible sprouts or flowers if available.
3. Include the kikos: Distribute kikos on top to add a crunchy touch and textural contrast.

4. Cook the accompaniments

1. Sweet potato: Cook the sweet potato slices in water until tender when pierced with a fork, approximately 10-12 minutes. Set aside.
2. Corn: Boil the Peruvian white corn or its substitute until “al dente,” ensuring it retains its crunchy texture, about 8 minutes. Drain and set aside.

5. Final assembly and presentation

1. Place the accompaniments: Next to or on top of the tiradito, place the sweet potato slices and some of the cooked corn to balance flavors and textures.
2. Refrigerate and serve: Let the preparation rest in the refrigerator for 30 to 40 minutes so that the flavors integrate well and the salmon “cooks” slightly with the acid from the sauce.

To finish and serve

Before serving, adjust seasoning if necessary. Remove any overly thick cilantro or celery leaves or stems that may remain. Serve cold and accompany with a green salad or light rice to create a complete and balanced dish. Remember that this tiradito stands out for its freshness, so the cold helps enhance that sensation on the palate.

I want to share these tips with you

• Use quality salmon: The freshness and texture of the salmon are key for the tiradito to be delicious. Preferably look for fresh or trusted pieces like those offered by El Corte Inglés.
• Control the spiciness: The aji amarillo paste can vary in intensity, taste the sauce before using it to adjust the amount and achieve a smooth and pleasant balance.
• Cut the salmon into thin slices: They should be almost transparent so they blend better with the sauce and we can enjoy their delicacy.
• Always refrigerate after assembling: This not only chills the dish but also allows the flavors to meld and the lime's acidity to lightly “cook” the fish.
• Practical substitutions: If you can't find choclo, tender white corn or canchita can be used without a problem. Having ingredients like those from Ahumados Domínguez o Isabel Conservas Ortiz makes it easy to have high-quality products to accompany.

Approximate Nutritional Information per serving

• Calories: 350 kcal
• Proteins: 30 g
• Fats: 20 g
• Carbohydrates: 18 g
• Fiber: 3 g

Values are approximate and may vary depending on the specific ingredients and quantities used.

5 keys to making the salmon tiradito perfect

• Choose fresh or quality salmon: Essential to avoid unpleasant flavors and ensure the ideal texture.
• Process the aji amarillo cream well: It should be smooth and lump-free so that the experience is uniform in every bite.
• Respect the thin cut of the fish: It's the base of tiradito; thick slices can be tough and unpleasant.
• Let it rest in the cold: Resting enhances the flavor and tenderizes the fish; do not omit it.
• Combine with balanced side dishes: The natural sweetness of the potato and the contrasting corn provide an ideal balance.

When is it ideal to enjoy it?

Salmon tiradito is ideal for warm days or as a starter for a special meal. Its freshness and lightness make it a perfect option for family dinners, gatherings with friends, or celebrations where you want to offer a dish that surprises with its flavor and uncomplicated presentation. Its balance between freshness and texture makes it a versatile choice for any season, especially for those looking for alternatives to traditional ceviche.

Comparative table of recipes similar to Salmon Tiradito

Salmon Tiradito

Salmon Tiradito: step-by-step recipe with golden marks and a smoky touch. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: tiradito, salmon, Mexican, meats, recipe, easy, homemade

Recipe Yield: 2 servings

Calories: 500 kcal

Preparation Time: PT10M

Cooking Time: PT10M

Total Time: PT10M

Recipe Ingredients:

• 1 chopped onion
• 1 clove of garlic
• 1 tablespoon brown sugar
• 2 tablespoons soy sauce
• ½ glass white wine
• Cilantro to taste
• 1 lime slice
• 150 grs fresh salmon cut into thin slices
• Sesame seeds to taste

Recipe Instructions:

Preparation: :

Preparation: 10 minutes

Cooking: :

Cooking: No cooking required, only marinating

Total: :

Total: 10 minutes

Servings: :

Servings: 2 people

Difficulty: :

Difficulty: Easy

Prepare the sauce: :

Prepare the sauce: In a pan with olive oil, sauté the chopped onion and garlic until transparent. Add the brown sugar and a little water, cover and reduce over low heat until a slightly thick sauce is obtained. Set aside.

Marinate the salmon: :

Marinate the salmon: In another pan, place the salmon cut into medium pieces, add the tablespoons of soy sauce and white wine. Incorporate fresh cilantro and a lime slice, cover and cook for 5 minutes over medium heat.

Final assembly: :

Final assembly: Place the salmon slices on a plate, cover with the poached onion and decorate with sesame seeds and cilantro leaves. Drizzle with the cooking juice and serve immediately.

Buy superior quality salmon: :

Buy premium quality salmon: Make sure it comes from reliable suppliers and is fresh to avoid food risks.

Maintain hygiene: :

Maintain hygiene: Wash all ingredients and utensils thoroughly to prevent cross-contamination.

Cut with precision::

Cut with precision: Use a very sharp knife and in smooth movements for thin and uniform slices.

Editor's Rating:
4.4