Tiradito with Ponzu Dressing (Japanese-Peruvian Salmon)
Why this recipe works
- Fast no-cook method: The dish comes together quickly because the salmon is sliced and served raw with a simple whisked dressing.
- Bright, balanced dressing: Ponzu, lime and rice vinegar give clean acidity, while soy sauce and sesame oil add savoury depth and roundness.
- Silky fish, fresh finish: Cold, thinly sliced salmon stays delicate and smooth, with spring onion and coriander adding a crisp, aromatic lift.
Get the most out of this recipe
Authenticity notes
- Tiradito style: Tiradito is a Peruvian raw-fish preparation shaped by Japanese technique, typically served as thin slices with a punchy dressing.
- Ponzu variation: Using ponzu gives this version a Japanese citrus-soy profile rather than the chilli-led dressings often found in more classic Peruvian versions.
Ingredient notes
- Choose fish carefully: Use salmon sold as suitable for raw consumption and keep it properly chilled until slicing and serving.
- Adjust the sharpness: Taste the dressing before serving and add a little more lime if you want a brighter, sharper finish.
Timing notes
- Briefly firm the salmon: A short time in the freezer helps the salmon firm up slightly, making it easier to slice thinly and neatly.
- Dress at the last moment: Spoon the ponzu dressing over just before serving so the citrus does not start to cure the salmon too early.
Make-ahead tips
- Keep components separate: If preparing ahead, keep the sliced salmon covered in the fridge and store the dressing separately for up to 1 day.
- Best served fresh: The texture and flavour are at their cleanest when the tiradito is assembled and eaten straight away.
Equipment you'll need
Ingredients
Instructions
- Place the salmon in the freezer for 10 minutes to firm it up slightly, then slice as thinly as you can with a sharp knife. Arrange the slices in a single layer on a chilled serving plate.
- In a small bowl, whisk together the ponzu sauce, soy sauce, juice of the lime, rice vinegar and toasted sesame oil. Taste and adjust with a little more lime juice if you want it sharper.
- Thinly slice the spring onion and pick the coriander leaves. Scatter both over the salmon, then spoon the dressing over just before serving so the fish stays silky.
Recipe notes
Tips
- For the cleanest slices, keep the salmon cold and wipe the knife blade between cuts.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use salmon that has been properly frozen for raw consumption or choose a cooked fish alternative.
Substitutions
- Replace lime with lemon for a slightly softer citrus note.
- Replace rice vinegar with white wine vinegar for a brighter, more assertive acidity.
- Replace fresh coriander with fresh mint for a fresher, more aromatic finish.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If needed, keep the sliced salmon covered in the fridge and store the dressing separately; spoon over just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Fish Sesame Soybeans
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