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.
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.