Salmon “Tiradito” with Aji Amarillo & Blood Orange “Leche de Tigre”

Name: Salmon “Tiradito” with Aji Amarillo & Blood Orange “Leche de Tigre”
Ingredients: 1 lb sashimi-grade salmon, boneless and skinless; 2 avocado (seeded, peeled and sliced); 3 blood orange (or any other seasonal or available citrus fruit, peeled and cut into slices; 1/2 cup lime juice, freshly squeezed (approx. 4 to 5 limes); 1/2 cup Aji Amarillo paste; Spice Tribe Sacred Valley Pink Peruvian Salt; Spice Tribe Late Harvest Black Peppercorn; 2 red radish, thinly sliced; 1/2 cup blood orange juice, freshly squeezed (or any other seasonal or available citrus fruit); 2 tsp salt; 1 tbsp ginger, peeled and finely grated; 1 tsp cilantro stems, finely chopped; 1 small shallot, sliced; 1 celery rib, chopped; 1 garlic clove

spicetribe.com

Tiradito is a Peruvian dish of raw fish that reflects the influence of Japanese immigrants on the Peruvian cuisine. This influence is referred to as Nikkei cuis

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Ingredients

1 lb sashimi-grade salmon, boneless and skinless
2 avocado (seeded, peeled and sliced)
3 blood orange (or any other seasonal or available citrus fruit, peeled and cut into slices
1/2 cup lime juice, freshly squeezed (approx. 4 to 5 limes)
1/2 cup Aji Amarillo paste
Spice Tribe Sacred Valley Pink Peruvian Salt
Spice Tribe Late Harvest Black Peppercorn
2 red radish, thinly sliced
1/2 cup blood orange juice, freshly squeezed (or any other seasonal or available citrus fruit)
2 tsp salt
1 tbsp ginger, peeled and finely grated
1 tsp cilantro stems, finely chopped
1 small shallot, sliced
1 celery rib, chopped
1 garlic clove