Tiradito de Pescado: Peruvian Salmon with Spicy Pepper Sauce
If you love ceviche, you’ll enjoy its lesser-known, wilder, spicier cousin, Tiradito de Pescado: Peruvian Salmon with Spicy Pepper Sauce!
Ingredients
For the Fish
- ¾ lb. very fresh salmon (340g)
For the Cream
- ½ cup lime juice (about 4 limes)
- 2 tablespoon orange juice (juice of ½ of an orange)
- 3 cloves garlic (10g)
- Small handful of cilantro stems (30g)
- ¼ cup Ají amarillo paste*
- 1 pickled ají limo pepper*
- 1 small 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 tablespoon neutral oil for the Canchitas
- 1 teaspoon kosher salt
Instructions
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.
Nutrition
Calories: 245kcalCarbohydrates: 30gProtein: 20gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 47mgSodium: 763mgPotassium: 845mgFiber: 4gSugar: 7gVitamin A: 8176IUVitamin C: 75mgCalcium: 53mgIron: 2mg
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