Salmon Sashimi Recipe
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.
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Servings: 2
Calories: 365kcal
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Ingredients
For Leche de Tigre Sauce
- ½ cup lime juice freshly squeezed (about 4 limes)
- ½ cup fish stock
- 1 clove garlic
- 1 shallot small
- 1 tsp salt
- ½ celery stalk chopped up
- ½ tbsp cilantro stems
- 1 tbsp ginger fresh, grated
- 1 tbsp Aji Amarillo paste
Ingredients For Salmon Sashimi
- ½ lb salmon fresh, sushi grade
- 2 cups leche de tigre
- Handful of fresh cilantro leaves
Ingredients For Quinoa
- ½ cup Peruvian quinoa rinsed
- 1 cup water
Instructions
Instructions For Leche de Tigre Sauce
- 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.
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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.
Nutrition
Serving: 1 | Calories: 365kcal | Carbohydrates: 38g | Protein: 31g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 1415mg | Potassium: 1013mg | Fiber: 4g | Sugar: 3g | Vitamin A: 112IU | Vitamin C: 21mg | Calcium: 71mg | Iron: 3mg
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