Tiradito is a Peruvian dish of raw fish that reflects the influence of Japanese immigrants on the Peruvian cuisine. This influence is referred to as Nikkei cuisine. While ceviche is cubed and marinated, tiradito is sliced and sauced immediately right before being served. This dish shares similarities to an Italian crudo, a Japanese sashimi plate or a Mexican aguachile.

This recipe has a special place in my heart and I loved recreating it with a Spice Tribe flair using the freshest salt and pepper on the market as well as the paste for the Leche de Tigre sauce using our Aji Amarillo chiles.

A great meal to have when you’re looking to try something new in the kitchen or when you’re craving fresh fish!

Serving Size: 4

Ingredients

Salmon

• 1 lb sashimi-grade salmon, boneless and skinless
• 2 avocado (seeded, peeled and sliced)
• 3 blood orange (or any other seasonal or available citrus fruit, peeled and cut into slices
• 1/2 cup lime juice, freshly squeezed (approx. 4 to 5 limes)
• 1/2 cup Aji Amarillo paste
• Spice Tribe Sacred Valley Pink Peruvian Salt
• Spice Tribe Late Harvest Black Peppercorn
• 2 red radish, thinly sliced

Leche de Tigre

• 1/2 cup Aji Amarillo paste
• 1/2 cup lime juice, freshly squeezed (approx. 4 to 5 limes)
• 1/2 cup blood orange juice, freshly squeezed (or any other seasonal or available citrus fruit)
• 2 tsp salt
• 1 tbsp ginger, peeled and finely grated
• 1 tsp cilantro stems, finely chopped
• 1 small shallot, sliced
• 1 celery rib, chopped
• 1 garlic clove

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Directions

Leche de tigre

1. Blend until mixture is completely liquefied, strain through a fine sieve reserving the liquid and discarding any solid. Set aside refrigerated.

Finish tiradito

1. With a sharp knife slice about a half an inch off the top and bottom of the orange. Stand the orange on a cutting board and cut the skin off slicing all around following the contour of the orange making sure to get as much of the white pith off. Once the orange is cleaned, slice crosswise to get ¼ inch thick wheels, cut in half those wheels in half again. Set aside.
2. Cut the avocados in half lengthwise, remove the pit and skin. Cut each avocado half crosswise into ¼ inch thick slices. Set aside.
3. With a very sharp slicing knife, cut the salmon into sashimi style slices. Arrange on a plate the sliced salmon, blood orange, avocado slices and red radish, season with salt and dress with the Blood Orange Leche de Tigre.