A simple Peruvian sashimi-type dish for our soy and ginger salmon.
Mix all ingredients and drizzle over thinly-sliced salmon. Garnish with sesame seeds. This makes a nice kitchen appetizer, if that's where your guests gather.
A tiradito is very much a Peruvian version of sashimi - there's a lot of oriental influence in Peruvian cooking. It's normally made with raw fish and some form of leche de tigre marinade. This uses our soy and ginger gravlax recipe and a ponzu-like mashup instead, but it can certainly be made with any cured, uncooked salmon.
Aji Amarillo paste is a Peruvian staple that makes its way into many ceviches. The aji amarillo itself - it just means yellow chile - is medium hot, very fruity, and a bit citrusy and sweet. It looks just like baby food and lasts for weeks and weeks in the fridge. I try to keep it in stock as there's nothing quite like it locally, but I would be willing to try a homemade puree of red jalapenos or hot red cherry peppers as a substitute.
I've grown aji amarillo (at least I think so - the nursery called them "Lemon Drop Chiles") and the key to their sweetness is that they're picked ripe, when they're orange-yellow. So a similarly ripe chile might be in the flavor ballpark.
Ingredients
Directions
Mix all ingredients and drizzle over thinly-sliced salmon. Garnish with sesame seeds. This makes a nice kitchen appetizer, if that's where your guests gather.
A tiradito is very much a Peruvian version of sashimi - there's a lot of oriental influence in Peruvian cooking. It's normally made with raw fish and some form of leche de tigre marinade. This uses our soy and ginger gravlax recipe and a ponzu-like mashup instead, but it can certainly be made with any cured, uncooked salmon.
Aji Amarillo paste is a Peruvian staple that makes its way into many ceviches. The aji amarillo itself - it just means yellow chile - is medium hot, very fruity, and a bit citrusy and sweet. It looks just like baby food and lasts for weeks and weeks in the fridge. I try to keep it in stock as there's nothing quite like it locally, but I would be willing to try a homemade puree of red jalapenos or hot red cherry peppers as a substitute.
I've grown aji amarillo (at least I think so - the nursery called them "Lemon Drop Chiles") and the key to their sweetness is that they're picked ripe, when they're orange-yellow. So a similarly ripe chile might be in the flavor ballpark.
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