Tiradito de Salmón
Peruvian-style raw salmon dressed in a bright citrus leche de tigre with ají verde heat. Served chilled as an elegant first course or light dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 198
- Protein
- 24g
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Ingredients
- ¾ cup lime juice
- 1 medium ají verde chile, chopped
- ¼ cup cilantro, chopped
- ½ tsp salt
- 10 oz salmon fillet, sushi-grade
- ¼ medium red onion, thinly sliced
- ½ cup Peruvian corn or cancha (or tortilla chips)
Instructions
- 1
Combine lime juice, ají verde, cilantro, and salt in a small bowl. Stir until blended.
- 2
Strain through a fine sieve into a second bowl, pressing on solids. Chill until ready to serve.
- 3
Pat salmon dry. Slice on a slight diagonal into 0.25-inch-thick pieces.
- 4
Arrange salmon slices on a chilled plate, slightly overlapping. Scatter red onion evenly over the top.
- 5
Pour leche de tigre around and over salmon until it pools slightly. Serve immediately with corn on the side.
Tools you’ll need
- small mixing bowl
- fine-mesh sieve
- second serving bowl
- sharp knife
- cutting board
- chilled plate
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