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Salmon tiradito with passion fruit aji sauce
4.9 from 21 votes

Salmon tiradito with passion fruit aji sauce

Easy recipe to make Peruvian salmon tiradito with passion fruit aji sauce. This mouthwatering dish features sashimi style salmon topped with a spicy passion fruit aji amarilllo sauce, pickled red onions, and chopped cilantro.

Servings: 2 to 4 people as an appetizer
Course: Appetizer
Cuisine: Asian, Fusion, Peruvian

Ingredients

  • ½ lb salmon fillet sashimi grade (1/2lb = 225 grams, fresh
For the passion fruit aji sauce:
  • 3-4 aji amarillo if you can’t find fresh ones you can use canned or frozen ones - if you can't find any aji amarillo you can use red fresno chilies (add a piece of a habanero chili if they’re not spicy enough, Peruvian spicy yellow hot peppers aka
  • ¾ cup passion fruit juice no sugar or water added, you can use the frozen concentrate if you can’t get fresh passion fruits - (¾ cup = 175 ml, pure
  • 1/3 cup neutral cooking oil use a neutral oil like avocado or sunflower - (1/3 cup = 75 ml, generic cooking oil
  • lime juice juice of ½ lime
  • salt to taste
For the lime pickled onions:
  • 1 red onion large or 2 small
  • lime juice juice of 2 limes
  • salt to taste
  • 1 tablespoon aji amarillo can also use habanero for a spicier touch - optional and to taste, diced hot pepper
  • cilantro chopped fresh, to decorate

Instructions

To make the passion fruit aji sauce:
    Cup of Yum
  1. Boil the ajíes or chiles in a small pot with 1 liter of water for about 10 to 15 minutes. Even if you are using fresh, frozen or canned whole ajíes you should still boil them – unless they already have the skin and seeds/veins removed.
  2. Put the hot peppers in a bowl with ice water so they can cool down.
  3. Use gloves to peel the hot peppers, the skin will come off easily. Also cut the peppers in half and remove the seeds and veins – you can also do this with the gloves on, just pull out the veins and seeds directly using your hands.
  4. If you want to add a some diced aji amarillo to the pickled onions, you can dice ¼ of one (should get about 1 tablespoon) and save it.
  5. Blend the peeled and deveined hot peppers with the passion fruit juice, the oil, a pinch of salt, and the lime juice until you obtain a smooth and creamy sauce.
  6. Taste and add additional salt if needed. The sauce can be prepared ahead of time and refrigerated until ready to serve the tiradito. You will likely have leftover sauce, it works great as a spicy dipping sauce for plantain chips or on top of grilled pork/fish/shrimp.
To prepare the lime pickled onions:
  1. Cut the onions in half, then slice them very thinly – use a very sharp knife or mandoline slicer if you have one.
  2. Put the onion slices in a bowl with a little salt and a splash of lime juice, cover them with cold water and let stand for about 10 minutes.
  3. Rinse and wash the onion slices under cold water.
  4. Put the washed onion slices in a small bowl and add the rest of the lime juice and a ½ teaspoon of salt. Let stand for at least 15 minutes. You can also add the diced aji amarillo or yellow hot pepper if you like. Mix well, taste and adjust the amount of salt if necessary.
To prepare the salmon tiradito:
  1. Put the salmon fillet in the freezer for 10 minutes.
  2. Use a very sharp knife to slice the salmon. You can sprinkle a dash of salt on top.
  3. Put the fish slices on a plate and drizzle the passion fruit aji sauce on top.
  4. Add some lime pickled onions on top. You can also decorate it with chopped cilantro.
  5. Serve immediately.