This dish with Peruvian origins has a spectacular bunch of flavors. If you like a good ceviche, you’ll love its lesser-known, wilder and spicier cousin! Although this dish is somewhat like ceviche (which also hails from Peru) the addition of the ají cream brings flavors that are quite unique and delicious in this Tiradito de Pescado.
Is the salmon in this dish raw?
You do use raw salmon in this dish. But, similar to ceviche, the sauce for the raw salmon includes citrus, which “cooks” the fish. Well, not technically cooks it since heat is not involved here, but it changes the proteins in the fish which results in a somewhat cooked texture rather than the raw texture.
Unlike ceviche, which is often marinated beforehand in citrus, this salmon dish can be served with the sauce at the table and therefore won’t necessarily result in the “cooked” texture. But we do recommend that you allow it to sit covered in the sauce for about 30-40 minutes for best results, But either way, it is delicious!
Buying Good Quality, Fresh Salmon is Key
Because you are starting with raw salmon and slicing it like sashimi for this Tiradito de Pescado, the key to this dish is to buy good quality, fresh salmon. Ask your fish monger at your favorite grocery store when the salmon was delivered and if it isn’t within a couple days, wait for the next delivery. We prefer getting salmon that arrived in the store that same day for the freshest fish. As always, be aware of where you get your fish, how it is raised, and how it is handled to avoid any issues when consuming raw fish. The longer the piece of fish has been exposed to air, the greater the chances of bacteria on the surface. And because the salmon in this dish is raw, you really need to consider this when making it.
The Spicy Ají Cream
So, we realize there are some ingredients that some of you may not know of already or maybe difficult to find in your local US grocery store. But you can usually get them at grocery stores that carry a large assortment of Central and South American products. We also find these ingredients through Amazon. The ají paste (ají means chile pepper in many places in Latin America) is essential for the flavor of the dish. We have made it with both the amarillo and mirasol varieties and both are excellent, although we tend to lean towards the amarillo ají paste a bit more. Either way, the ají cream is the mouthwatering star of this dish!
What do you serve with the Tiradito de Pescado
Traditionally, Tiradito de Pescado is served with sliced sweet potatoes, Peruvian white corn (Choclo), and Canchita corn. But if Choclo is difficult to find, you can substitute it for hominy. We also included fine diced red onions and serrano peppers on top, but traditionally this dish has julienne red onions.
You can certainly turn this appetizer or light meal into something more substantial by using more sweet potatoes and corn. Either way, you will be hooked on the flavors of Peruvian cuisine.
Enjoy!
A special thanks to Chef Javi Olaechea who collaborated with us for this recipe! We hope you enjoy this Tiradito de Pescado! If you give it a try, leave us a comment below or tag us on Instagram @cooking_with_wine!
Looking for more recipes like this? Check these out:
- Salmon with Mango Lime Cream Sauce
- Seared Ahi with Spicy Dipping Sauce
- Grilled Swordfish with Summer Gremolata
- Scallops with Golden Romesco Sauce and Black Rice
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Tiradito de Pescado: Peruvian Salmon with Spicy Pepper Sauce
Course: Appetizers, SeafoodDifficulty: Easy4
servings10
minutes30
minutes40
minutesIngredients
- For the Fish
¾ lb. very fresh salmon (340g)
- For the Cream
½ cup lime juice (about 4 limes)
2 Tbsp 2 orange juice (juice of ½ of an orange)
3 cloves 3 garlic (10g)
Small handful of cilantro stems (30g)
¼ cup Ají amarillo paste*
1 1 pickled ají limo pepper*
1 small 1 knob of minced ginger (20-25g)
Kosher salt to taste
- For the Garnish
Cilantro leaves
Sweet potato slices – about ¼” – poached or baked
¾ cup Peruvian white corn (Choclo) or hominy boiled “al dente”*
Thin sliced or finely chopped red onion
Fine diced serrano pepper
½ cup Canchita corn*
1 Tbsp 1 neutral oil for the Canchitas
1 tsp 1 kosher salt
Directions
- Rest the fish
- Wash and dry the salmon filet thoroughly. Place on a rack skin side down over a sheet tray. Refrigerate the fish while you prepare the cream.
- Prepare the Cream
- Put all ingredients in a blender, and blend until smooth.
- Assemble
- Remove the fish from the refrigerator. Slice into sashimi-sized thin strips. They should be thinner than what you would find on nigiri sushi. Assemble on a plate and cover with the ají cream – as much or as little as you wish. Let the dish rest in the refrigerator for 30-40 minutes for best results. This will allow the cream to “cook” the fish and infuse its flavor. Or pour it on right before serving if you wish, and prefer a more raw texture.
- Add the garnishes in any way you want and serve.
Notes
- Amarillo (or yellow) ají paste is preferred, but you can substitute mirasol ají paste (which is red and spicier) if you wish
- One seeded serrano pepper can be substituted for the pickled ají limo if necessary
- White hominy can be substituted for Choclo if it can not be found
- Canchita corn is sometimes known as chulpe. The Canchitas can be made in advance. Heat a skillet (have a splatter screen available) over medium high heat. Add the oil for about 15 seconds then add the corn. Turn the heat to medium and cover with a splatter screen. The corn will “pop” but not like popcorn (they look unpopped). Cook but do not burn. Remove from the heat and salt them and set aside.
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