Peruvian Raw Salmon with Citrus Sauce

Ingredients

• 1.25 lb sushi-grade salmon fillet, skin removed
• ½ cup fresh lime juice
• 2 tablespoons fresh aji amarillo paste (yellow chili pepper paste)
• ¼ cup extra-virgin olive oil
• ¼ cup white fish stock or clam juice, chilled
• 1 whole garlic clove, peeled
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• ¼ cup fresh cilantro leaves
• ¼ cup thinly sliced red onion
• ½ cup fresh Peruvian purple corn kernels or diced avocado, for garnish
• 2 whole lime wedges

Instructions

1. 1

   You're making a stunning raw fish dish, so quality and cleanliness are essential. Pat the 1.25 lb sushi-grade salmon fillet completely dry with paper towels and place it on a cutting board. Using a sharp, thin-bladed knife (ideally a sashimi knife), slice the salmon against the grain into pieces about 1/8-inch thick — work slowly and wipe your knife on a damp towel between slices to keep cuts clean and smooth. Arrange the slices in a single, slightly overlapping layer on a chilled plate or platter.

2. 2

   Make the sauce: In a small bowl, whisk together 2 tablespoons of aji amarillo paste and 0.25 cup of chilled white fish stock or clam juice until smooth — this paste can be thick, so work it in gradually. Add 0.5 cup of fresh lime juice and whisk to combine. Peel and mince 1 garlic clove very finely, then whisk it in along with 0.25 cup of extra-virgin olive oil. Season with 0.5 teaspoon of kosher salt and 0.25 teaspoon of freshly cracked black pepper. Taste and adjust the salt, heat, or citrus balance — the sauce should be vibrant, with a gentle chili warmth that doesn't overpower the fish.

3. 3

   Pour the sauce evenly over the sliced salmon, allowing it to coat each slice lightly. Sprinkle 0.25 cup of fresh cilantro leaves across the top, followed by 0.25 cup of thinly sliced red onion — this adds a sharp, fresh contrast to the delicate fish and rich sauce. Scatter 0.5 cup of fresh Peruvian purple corn kernels or diced avocado around the plate for color and texture.

4. 4

   Serve immediately on chilled plates while the salmon is still cold and the flavors are bright. Pass lime wedges on the side — guests can squeeze extra brightness over the top if they like. Tiradito is best eaten within 15 minutes of assembly, as the acid in the sauce will gradually cure and firm the fish, changing its delicate texture.

Tools you’ll need

• sharp sashimi or thin-bladed chef's knife
• cutting board
• paper towels
• chilled serving plate or platter
• small mixing bowl
• whisk
• measuring spoons
• measuring cups

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