A Peruvian salmon tiradito, marinated raw in a mango and aji amarillo sauce, garnished with fresh mango, red onion, cilantro, and sesame.
Ingredients
- 300 g fresh salmon, appropriately sourced and treated for raw service
- 1 piece ripe mango
- 0.5 pieces red onion
- 2 pieces lime
- 15 ml aji amarillo paste
- 10 g fresh ginger
- 15 ml fish sauce
- 1 tsp sesame oil
- 5 g sesame seeds
- 10 g fresh cilantro
- to taste fine salt
Method
- Prepare the aji amarillo paste (if homemade, see the prepared component).
- Prepare the mango sauce: dice half the mango, blend it with the lime juice, aji amarillo paste, grated ginger, fish sauce, and sesame oil. Season with salt. Pass through a fine-mesh strainer if desired. Set aside.
- Cut the remaining mango into thin slices or small dice.
- Thinly slice the red onion into rings, soak them in a bowl of ice water for 5 minutes to remove the bite, then drain.
- Cut the salmon into thin slices (sashimi style) or even strips.
- Dry-toast the sesame seeds in a skillet until lightly browned. Set aside.
- Arrange the salmon slices on plates. Drizzle with a little mango sauce.
- Garnish with mango slices, red onion, cilantro leaves, and sesame seeds.
- Serve immediately.
Nutrition
Per serving
- Energy
- 408.9 kcal
- Protein
- 32.57 g
- Carbohydrate
- 14.59 g
- Fat
- 23.69 g
- Fibre
- 4.26 g
- Calcium
- 85.75 mg
- Iron
- 1.31 mg
- Magnesium
- 81.4 mg