Latin American 0 min

Tiradito de Salmón

Name: Tiradito de Salmón
Yield: 2 servings
Cuisine: Latin American
Ingredients: 10 oz sashimi-grade salmon; ½ cup fresh lime juice; 2 tablespoons ají amarillo paste; 1 teaspoon fresh ginger, grated; 1 clove garlic, very finely grated; 1 tablespoon sesame oil; 2 tablespoons soy sauce; 1 teaspoon sugar; ¼ red onion, very thinly sliced; 1 tablespoon toasted sesame seeds; Microgreens and thinly sliced cucumber for garnish

seafoodgluten-freehealthyquick

Ingredientsfor 2

280

Cal

34g

Protein

Carbs

12g

Fat

110 oz sashimi-grade salmon
2½ cup fresh lime juice
32 tablespoons ají amarillo paste
41 teaspoon fresh ginger, grated
51 clove garlic, very finely grated
61 tablespoon sesame oil
72 tablespoons soy sauce
81 teaspoon sugar
9¼ red onion, very thinly sliced
101 tablespoon toasted sesame seeds
11Microgreens and thinly sliced cucumber for garnish

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Instructions

1
Slice the salmon against the grain into very thin (⅛-inch) rectangular slices using a sharp knife. Arrange in a single, flat layer on chilled plates — tiradito is like ceviche but sliced and presented like Japanese sashimi.
2
Whisk together lime juice, ají amarillo paste, ginger, garlic, sesame oil, soy sauce, and sugar until the sugar dissolves. Taste — the sauce should be bright, spicy, savory, and slightly sweet in a complex balance.
3
Spoon the leche de tigre sauce directly over the salmon slices, coating each piece completely. The acid begins curing the fish immediately. Top with very thin red onion, sesame seeds, cucumber, and microgreens. Serve within 5 minutes for the ideal texture.