Salmon Tiradito Recipe

Prepare and slice salmon

Pat the salmon dry with paper towels. Trim any remaining connective tissue. Lightly season both sides with 1/2 tsp sea salt and 1/4 tsp white pepper. Brush lightly with 1 tablespoon neutral oil. Using a very sharp knife, slice the salmon into 1/8–1/4-inch (3–6 mm) thin slices on a slight diagonal. Arrange slices in a single layer on a chilled plate, slightly overlapping if desired. Keep refrigerated while you prepare the dressing.

Make the dressing

In a small bowl, combine 3 tablespoons fresh passion fruit pulp (with seeds), 1 teaspoon finely minced ají limo (or serrano), 2 tablespoons fresh lime juice, 1 teaspoon rice vinegar, and 1 teaspoon caster sugar. Whisk until sugar dissolves. Slowly whisk in 3 tablespoons extra-virgin olive oil to emulsify. Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or heat, adding more lime or ají limo in small increments. Let the dressing rest 5 minutes for flavors to meld.

Optional strain

If you prefer a smoother dressing, lightly press the mixture through a fine mesh sieve to remove passion fruit membrane and chile bits, reserving seeds if you want the visual pop of seeds on the finished dish.

Prepare garnishes

While dressing rests, thinly slice watermelon radish (use a mandoline for uniform thinness) to yield about 1/2 cup. Soak 1/4 cup thinly sliced red onion in cold water for 5 minutes, then drain and pat dry. Measure out micro cilantro and smoked trout roe. Toast 1 teaspoon sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant, if using.

Dress the salmon

Just before serving, spoon about 1 tablespoon of the passion fruit-ají dressing over the arranged salmon slices, distributing evenly so each slice has a touch of dressing. If you strained the dressing and reserved seeds, spoon a few seeds over for texture.

Add garnishes

Scatter the thin watermelon radish slices and drained red onion over and around the salmon. Dot the salmon and plate with small spoonfuls (total 2 tablespoons) of smoked trout roe—place some on individual slices for visual appeal. Scatter micro cilantro/microgreens lightly over the dish. Finish with a light sprinkle of toasted sesame seeds and an extra grind of black pepper if desired. Serve immediately with lime wedges on the side.

Serving suggestion

This tiradito is best served chilled and eaten immediately to enjoy the contrast of bright passion fruit acidity, the chili heat, and the smoky roe. Provide small spoons so guests can scoop roe onto bites.