Tiradito de Pescado

Tiradito de Pescado: Peruvian Salmon with Spicy Pepper Sauce is a delightful dish that’s as much fun to prepare as it is to eat. Imagine tender slices of fresh salmon bathed in a creamy, spicy sauce that brings together the fresh brightness of lime and the warmth of ají amarillo. It’s a beautiful blend of textures and flavors that transport you straight to the coastal shores of Peru with each bite. Perfect for sharing with friends or as a standout dish at your next dinner party, this recipe adds flair without much fuss. Plus, it’s such a treat to witness the vibrant colors come to life on your plate! Let’s take a closer look at why this dish works wonders and how you can whip it up at home.

Jump to:

• Why This Recipe Works
• Why You’ll Love This Tiradito de Pescado: Peruvian Salmon with Spicy Pepper Sauce
• Ingredients
• Preparing the Tiradito de Pescado: Peruvian Salmon with Spicy Pepper Sauce
• Rest the Fish
• Prepare the Cream
• Assemble the Dish
• Garnish and Serve
• Serving Suggestions
• Tips for Success
• Variations
• FAQs
• More Easy Main Dishes Recipes:
• Recipe Card

Why This Recipe Works

Tiradito de Pescado captures the essence of Peruvian cuisine, showcasing fresh ingredients and vibrant flavors. Unlike ceviche, this dish embraces a creamy, spicy sauce that enhances the delicate taste of salmon while allowing the individual components to shine. The careful balance of acidity from lime and orange juice with the heat of ají amarillo provides a culinary experience that excites the palate.

Why You’ll Love This Tiradito de Pescado: Peruvian Salmon with Spicy Pepper Sauce

This dish is not just about flavor; it’s a celebration of textures and colors that will impress your guests and elevate your dinner table. It’s perfect for a refreshing starter or a light main course, making it ideal for gatherings or family meals. The added dimension of sweet potato and corn contributes to a well-rounded dish that stands out in any meal repertoire.

Ingredients

• ¾ lb. very fresh salmon (340g)
• ½ cup lime juice (about 4 limes)
• 2 tablespoons orange juice (juice of ½ 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
• 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

Preparing the Tiradito de Pescado: Peruvian Salmon with Spicy Pepper Sauce

Rest the Fish

To get started, wash and dry the salmon filet thoroughly. Place it skin side down on a rack over a sheet tray. It’s essential to refrigerate the salmon for a bit to firm it up while you prepare the creamy sauce. This helps ensure that the fish holds its shape when you slice it.

Prepare the Cream

Now, let’s whip up that delicious cream. In a blender, combine lime juice, orange juice, garlic, cilantro stems, ají amarillo paste, pickled ají limo, minced ginger, and a pinch of salt. Blend everything together until smooth and creamy. This vibrant sauce is crucial as it perfectly complements the salmon’s natural flavor.

Assemble the Dish

Once your sauce is prepared, remove the fish from the refrigerator. Carefully slice the salmon into thin strips, akin to sashimi but even thinner—think carrot stick thin. Arrange the salmon elegantly on a plate and drizzle generously with the ají cream. For the best flavor experience, allow the dish to rest in the refrigerator for 30-40 minutes. This step lets the flavors meld deliciously while the salmon “cooks” gently in the sauce.

Garnish and Serve

Next, it’s time to make your dish look as good as it tastes. Add your choice of garnishes: sprinkle fresh cilantro leaves, lay down cooked sweet potato slices, and feel free to add sliced red onion and diced serrano pepper for an extra kick. Serve chilled, and savor the refreshing taste of Tiradito de Pescado.

Serving Suggestions

Tiradito de Pescado can shine as an appetizer or a light main dish. Pair it with a simple green salad or crispy fried plantains for a complete Peruvian-style meal. This combination will create a beautiful spread that’s sure to please.

Tips for Success

• Ensure your salmon is exceptionally fresh, as this dish relies heavily on the taste of raw fish.
• Let the dish sit in the refrigerator after assembling to enhance the flavors.
• Adjust the amount of ají amarillo paste based on your heat preference.

Variations

If you’re looking to switch things up, consider these variations:
– For a different protein, try using tuna or white fish instead of salmon.
– Substitute the sweet potatoes with avocado slices for a creamier texture.
– Experiment with different herbs like parsley for a unique twist.

FAQs

1. Can I use frozen salmon for this recipe?
While fresh salmon is recommended for the best flavor and texture, if you need to use frozen, ensure that it’s fully thawed and has been properly handled to maintain quality.

2. What if I can’t find ají amarillo paste?
If ají amarillo paste is elusive, try using a mixture of yellow bell pepper and a dash of cayenne pepper to mimic both the color and heat.

3. Is this dish safe to eat raw?
Yes, as long as you use sushi-grade salmon and follow safe food handling practices, this dish is safe to enjoy raw.

4. How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 24 hours, but it’s best enjoyed fresh for the full flavor experience.

5. Can I make this dish in advance?
You can prepare the cream a day ahead, but it’s best to assemble the dish shortly before serving to keep everything fresh and vibrant.

Tiradito de Pescado will not only tantalize your taste buds but also serve as a wonderful conversation starter at your next gathering. With its delicate balance of flavors and eye-catching presentation, it’s sure to impress anyone who loves exploring unique culinary experiences. Enjoy this extraordinary taste of Peru right at your table!

More Easy Main Dishes Recipes:

• Tikka Masala with Spiced Meatballs
• Pan Fried Sesame Tofu with Broccoli
• Chicken Caesar Salad Dip
• Spring Pork Tenderloin

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