Peruvian Salmon Tiradito
Thinly sliced raw salmon in a bright, citrusy sauce with red onion, avocado, and a touch of heat. A refreshing, elegant dish that comes together in minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 25g
Ingredients
- 1 lb salmon fillet (sushi-grade)
- ½ cup lime juice
- ½ medium red onion
- 1 medium avocado
- ¼ cup fresh cilantro
- 1 tbsp aji amarillo paste (or 1 red chili, minced)
- ½ tsp salt
- 2 tbsp olive oil
Instructions
- 1
Slice the 1 lb salmon fillet thinly against the grain, about 1/8-inch thick. Arrange slices on a chilled plate, overlapping slightly.
- 2
In a small bowl, whisk together the 1/2 cup lime juice, 1 tbsp aji amarillo paste, 1/2 tsp salt, and 2 tbsp olive oil until well combined.
- 3
Thinly slice the 1/2 red onion into half-moons. Soak in cold water for 5 minutes to mellow the bite, then drain well.
- 4
Peel and slice the 1 avocado into thin wedges or slices.
- 5
Scatter the red onion and avocado over the salmon slices.
- 6
Pour the lime sauce evenly over the salmon, onion, and avocado.
- 7
Garnish with the 1/4 cup fresh cilantro leaves. Serve immediately.
Tools you’ll need
- sharp knife
- cutting board
- mixing bowl
- whisk
- serving plate
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