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This easiest-ever homemade Tiradito salmon sashimi recipe is a Nikkei specialty from Peru. Zesty and bursting with flavors, it features sashimi-style slices of salmon, aji amarillo, lime juice, and cilantro. Serve it with quinoa as a light meal and savor this easy-to-make Peruvian delicacy at home.
What Is Tiradito Peruvian-Style Salmon Sashimi?
Traditio Peruvian-Style Salmon Sashimi is a Peruvian delicacy that offers the perfect balance of delicate salmon and tangy citrus notes.
It is a refreshing dish or vibrant appetizer that features thin slices of fresh salmon and a zesty citrus marinade.
The marinade, also known as leche de tigre, is made with lime juice, aji amarillo peppers, and cilantro.
The word “tiradito” is said to come from the Spanish word “tirar”, which means “to throw” or “to toss.”
This word refers to the way the sauce is drizzled or tossed over the thinly sliced salmon before serving.
What’s the Difference Between Ceviche and Tiradito?
Ceviche and Tiradito are two Peruvian specialty dishes made with fresh fish and seafood.
Tiradito is a part of Nikkei cuisine, which is a blend of Peruvian and Japanese flavors.
With ceviche, the raw fish is “cooked” or cured in citrus juice and cut into cubes.
Tiradito uses raw fish, which is not cured and is cut into thin long slices like sashimi.
Drizzled on the Tiradito is a sauce that contains Peruvian aji amarillo paste of peppers and garlic, ginger, and lime juice.
RELATED: The Best Ceviche in Lima, Peru
What Does Tiradito Taste Like?
In the mouth, the taste of tiradito is delicate and refreshing. The taste of raw salmon has citrus flavors coming from the lime juice.
The aji amarillo paste adds a touch of spiciness, which is tempered by the combination of garlic, ginger, and cilantro.
In a word, Tiradito flavors are exquisite.
What Is Tiradito Made Of?
Tiradito is made of thinly sliced raw fish or seafood of high quality. In this recipe, we use raw salmon, but other options like tuna or scallops can also be used.
Aji Amarillo paste or peppers are a fundamental ingredient for this Peruvian salmon tiradito recipe. The peppers provide a spicy and distinctive flavor.
This traditional Peruvian dish also includes additional seasonings like garlic, ginger, and cilantro for even deeper flavors.
History of Salmon Sashimi Recipe
Sashimi is a culinary tradition in Japan that’s been popular for centuries. While the exact origins are murky, experts believe eating sashimi became popular during the Edo period from 1603 to 1868 in Japan.
It took until the 1960s for sashimi to become popular in the Western world.
In the United States, the first restaurant serving sashimi opened in the late 1960s in Little Tokyo in Los Angeles.
Discovering Salmon Sashimi Recipe in Peru
While exploring the authentic food specialties in Peru, one of the Peruvian regional cuisines we fell in love with was Nikkei.
Nikkei cuisine reflects the strong Japanese influence in Peru. In South America, Peru has the second-largest Japanese population in Brazil.
When the Japanese moved to Peru, they brought their culinary heritage and cooking techniques.
Nikkei cuisine was born as a result of the fusion of Japanese recipes and traditions with Peruvian ingredients.
This salmon tiradito recipe is a Japanese twist on Peruvian ceviche. While the preparation style and ingredients differ from those used in ceviche, they both focus on exquisitely prepared fresh fish.
With this simple sashimi salmon recipe, you can easily bring the taste of Nikkei cuisine to your home kitchen.
RELATED: Nikkei Cuisine: 5 Amazing Japanese Peruvian Foods That Will Make You Salivate
Salmon Sashimi Recipe – How to Make Salmon Tiradito at Home
Ingredients for Leche de Tigre Sauce
- Aji Amarillo paste
- Lime juice, freshly squeezed
- Fish stock
- Garlic clove
- Shallots
- Ginger, freshly grated
- Celery stalk
Ingredients for Salmon Sashimi
- Fresh salmon, sushi-grade
- Red onion
- Fresh cilantro leaves
- Peruvian quinoa
Equipment Needed
AUTHENTIC FOOD QUEST TIP: For more delicious recipes from Peru, check out our other simple recipes of iconic Peruvian foods and drinks.
Salmon Sashimi Recipe Tips
To make this Peruvian-style salmon sashimi recipe, you want to start by using the highest quality salmon available.
With this recipe, you want to enjoy the natural taste of the fish to the fullest. Following are a few simple tips to make your salmon sashimi recipe a success.
Can You Make Sashimi With Regular Salmon?
When consuming raw fish, you want to use the highest quality and freshest salmon available for this recipe.
While the terms sushi grade or sashimi grade salmon are marketing terms with no official FDA regulated guidelines, they are an indication of the highest quality.
For this salmon sashimi recipe, we recommend using farm-raised sushi-grade salmon from a reputable fish market in your area or a trusted delivery service.
Regular salmon that is wild-caught and picked from grocery stores may not be handled in the same manner that makes it suitable for consuming raw.
AUTHENTIC FOOD QUEST TIP: Sizzlefish has a 30 + year history of supplying fresh seafood to premium grocery stores and restaurants. For the last 7 years, the company has been delivering a wide variety of sustainable fish and seafood directly to consumers. The fresh salmon, like all their fish, is deboned, flash frozen, and shipped in recyclable containers. Get your fresh salmon filets from Sizzlefish for this Peruvian salmon sashimi recipe.
Do You Have to Cure Salmon for Sashimi?
When using the freshest fish shipped from the ocean to your doorstep, curing salmon for sashimi is not necessary.
How to Slice Sashimi Salmon?
The first thing you’ll need is a very sharp knife with a long thin blade. A dull knife will tear the salmon flesh and produce unevenly cut slices.
Using a sharp knife will cut the flesh easily into thin slices for a beautiful presentation.
To slice the salmon, start by removing the skin from the fillet, if there is any.
In one single, smooth motion, cut the salmon into even thin slices to show the salmon’s delicate texture and flavor. Repeat the process until you have sliced all of the fish.
Is the Salmon in This Dish Raw?
This Peruvian-style salmon sashimi is typically served raw. The fresh salmon used in this recipe should be of the highest quality to ensure safety and freshness for raw consumption.
What to Serve With Salmon Sashimi?
Peruvian salmon sashimi incorporates local ingredients from Peru like quinoa. In this salmon sashimi recipe, we recommend serving it with Peruvian quinoa.
Start by rinsing the quinoa under cold water to remove any coatings and remove excess water using a mesh strainer.
In a pot or saucepan, combine the rinsed quinoa with a double quantity of water and bring it to a boil.
Once boiled, reduce the heat to a simmer. Cover the saucepan or pot and let it simmer for about 15 minutes until the quinoa has absorbed the liquid.
RELATED: Peruvian Quinoa: 7 Unusual Ways and Recipes To Enjoy It
Salmon Sashimi Substitutes
Tuna is a popular choice for sashimi and offers a similar texture profile to salmon sashimi. Scallops can also be sliced thinly and enjoyed raw.
Tiradito Recipe Step by Step Instructions
Make Leche de Tigre Sauce
Combine all the ingredients to make the Leche de Tigre dipping sauce in a food processor and mix until smooth. Add the aji amarillo paste and mix once again. Place the mixture in the refrigerator and let it chill for at least 15 minutes.
Cook Quinoa
Cook quinoa rinsed under water in a small pot with double the amount of water. Once the quinoa has cooked, place it in a small bowl and fluff it with a fork. Set aside.
Prepare Salmon Sashimi
Using a sharp knife, gently cut the salmon into thin slices. Place the quinoa in the middle of the plate and arrange the sashimi slices around the plate. Drizzle the Tigre de Leche sauce over the sashimi, and your delicious salmon tiradito is ready to be eaten.
Salmon Sashimi Recipe
Ingredients
For Leche de Tigre Sauce
- ½ cup lime juice freshly squeezed (about 4 limes)
- ½ cup fish stock
- 1 clove garlic
- 1 shallot small
- 1 tsp salt
- ½ celery stalk chopped up
- ½ tbsp cilantro stems
- 1 tbsp ginger fresh, grated
- 1 tbsp Aji Amarillo paste
Ingredients For Salmon Sashimi
- ½ lb salmon fresh, sushi grade
- 2 cups leche de tigre
- Handful of fresh cilantro leaves
Ingredients For Quinoa
- ½ cup Peruvian quinoa rinsed
- 1 cup water
Instructions
Instructions For Leche de Tigre Sauce
- Juice 4 limes to get about ½ cup of freshly squeezed lime juice.
- Add the juice to the fish stock in a blender together with the garlic clove, a whole shallot, and salt.
- Roughly chop the celery stem, and the cilantro stems. Add these to the food processor or blender.
- Peel the ginger with the edge of a spoon and grate the yellow part with a grater or a mandoline slicer Add the pulp to the blender.
- Blend all ingredients until smooth, then add the aji amarillo paste.
- Place the leche de tigre in the refrigerator and let it chill for at least 15 minutes.
Instructions For Quinoa
- Start by rinsing the quinoa under cold water to remove any coatings, then rinse in a mesh strainer.
- In a small pot or saucepan, combine the rinsed quinoa with double the quantity of water and bring it to a boil.
- Once boiled, reduce the heat to a simmer. Cover the saucepan or pot and let it simmer for about 15 minutes until the quinoa has absorbed all the liquid.
- Remove the pot from the heat and let it sit, covered for 10 more minutes.
- Fluff the cooked quinoa with a fork and set aside.
Instructions For Salmon Sashimi
- With the Leche de Tigre sauce and quinoa set aside, it's time to prepare the salmon sashimi.
- Place the fresh salmon filet on a clean cutting board and slice the fish into ½-inch thick pieces. Be sure to use a cutting board or surface that will not slip, and work slowly and carefully.
- Each salmon slice should be done in one stroke, pulling the knife towards you.
- Place the cooked quinoa in the middle of a plate and arrange the salmon sashimi around it.
- Use a spoon to drizzle the tigre de leche sauce over the sashimi and allow it to marinate for a few minutes to absorb the flavors.
- Top your sashimi with cilantro, and your Peruvian salmon tiradito with quinoa is ready to enjoy immediately.
Notes
- Slice the salmon very thin to achieve the desired delicate texture. Always use a sharp knife and make sure the slices are uniform.
- Feel free to get creative with your tiradito by adding different herbs and spices.
Nutrition
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Rosemary is the editor-in-chief and strategist at Authentic Food Quest.
Traveling slow since 2015 with her partner, Claire, she has explored the cuisine in 45 countries and more than 240+ culinary cities.
Her writing about local food specialties has been featured in Lonely Planet, Business Insider, Honest Cooking, Food Insider, and Huffington Post.
As a food and travel writer, Rosemary has co-authored three books, including one in collaboration with Costa Brava Tourism.
Rosemary is an avid runner when she’s not eating and exploring new destinations. She has run ten marathons and counting.
Before Authentic Food Quest, Rosemary held senior-level strategy positions in advertising.
Find out more about Authentic Food Quest
This was everything a gourmet meal should be, and then some! Turned out light yet hearty and hands down, delicious; easily, the best way to enjoy salmon!
Awesome to hear. So glad you enjoyed it 🙂 Thanks for sharing!
I am in love with this salmon recipe. The citrus and quinoa make a great combo! Love this dish!
That’s wonderful to hear. It is indeed a great combination of flavors. Cheers
I don’t think I’ve ever had salmon sashimi so I am truly intrigued. Looks absolutely fabulous!
So excited for you to try this simple recipe. You will love it! Cheers
This salmon sounds incredible with all the fresh and vibrant flavors. I am looking forward to trying this.
That’s great to hear, Kathleen. Do let us know how it turns out for you. Cheers
This looks and sounds so delicious and flavorful! 🙂 I need this to happen in my life asap.
You’ll be thrilled when you make this simple recipe. Do let us know how it turns out. Cheers.