Tiradito de Salmon (Peruvian Sliced Salmon in Leche de Tigre)
Why this recipe works
- Fast, precise preparation: With no cooking required, the recipe depends on careful slicing and a quickly blended sauce rather than long preparation.
- Bright but balanced: Lime juice gives the leche de tigre its sharpness, while onion, ginger, coriander and ají amarillo add savoury depth and warmth.
- Classic tiradito style: The fish is sliced thinly and dressed just before serving, keeping the texture silky while the citrus lightly seasons the surface.
Get the most out of this recipe
Ingredient notes
- Choose fish carefully: Use sashimi-grade salmon and keep it well chilled until slicing; raw fish quality is central to both flavour and safety.
- Ají amarillo paste: Ají amarillo gives the leche de tigre its distinctive yellow chilli warmth and fruity Peruvian character.
- Slice with a sharp knife: Use long, clean strokes across the grain so the salmon stays smooth rather than ragged.
Adjust the heat
- For less heat: Reduce the ají amarillo paste slightly and let the lime, coriander and onion carry the brightness.
- For more heat: Add a little more ají amarillo paste, tasting as you go so the chilli does not overpower the salmon.
- Keep the finish clean: If the sauce tastes too sharp or hot, a touch more onion or coriander can soften the edges without making it heavy.
Timing notes
- Serve immediately: Once dressed, the lime juice begins to firm and turn the salmon opaque, so bring it to the table straight away.
- Prep is the recipe: Most of the work is in chilling, slicing and blending; there is no cooking stage to correct texture later.
- Best made fresh: This dish is at its best the day it is prepared, with the salmon and leche de tigre kept separate until the last moment.
Serving ideas
- Fresh finish: Reserved coriander and finely sliced red onion add freshness, bite and colour just before serving.
- Simple accompaniments: Serve with crisp corn, boiled sweet potato or lightly salted plantain chips if you want a more substantial plate.
Equipment you'll need
Ingredients
Instructions
- Trim away any pin bones from the salmon, then slice it as thinly as you can across the grain. Lay the slices in a single layer on a chilled serving plate.
- Finely slice half the red onion and set it aside for serving. Roughly chop the remaining onion for the sauce.
- Juice the limes into a blender. Add the chopped onion, ginger, aji amarillo paste, most of the coriander (reserve a little to finish), and the fine sea salt.
- Blend briefly until the leche de tigre looks smooth and lightly frothy, about 10 to 15 seconds. Taste and adjust with a pinch more fine sea salt if needed.
- Spoon the leche de tigre over the salmon so it is well coated. Top with the reserved sliced red onion and the remaining coriander, then serve immediately while the salmon stays silky.
Recipe notes
Tips
- Use sashimi-grade salmon and keep it well chilled right up to slicing for the cleanest flavour and texture.
- Slice the salmon with a long, sharp knife in single strokes; sawing will tear the flesh and make the slices look ragged.
- If serving to anyone who is pregnant, elderly, very young, or immunocompromised, use salmon that has been frozen for raw consumption and follow food safety guidance for raw fish.
Substitutions
- Replace aji amarillo paste with gochujang for a deeper, slightly sweeter heat.
- Replace fresh coriander with fresh mint for a brighter, cooler finish.
Storage
- Best eaten immediately. If you must prep ahead, keep the sliced salmon and the leche de tigre separate in the fridge and combine just before serving; once dressed, the salmon will quickly turn opaque and lose its silky texture.
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Recipe overview
- Servings: 2 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: Latin American
-
Allergens:
Fish
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