Salmon Tiradito

Similar to dishes like crudo or carpaccio, this Peruvian dish of salmon cut sashimi-style by Chef Diego Sanchez is served with crunchy veggies and yellow tiger's milk
Salmon Tiradito
Salmon Tiradito
July 04, 2019
Level Advanced
Preparation Time 20 minutes
Serves 6
PHOTO BY Efraim Evidor
RECIPE BY Chef Diego Sanchez


10g asparagus
250g fresh salmon, skinless
65ml yellow tiger's milk (recipe in the notes below)
30g large red onion, julienned
10g avocado, sliced vertically
5g spinneysFOOD Organic Cucumber, deseeded and cut lengthways into thin slices


  • 1

    Bring a large pot of water to a boil and cook the asparagus for 1 minute. Then transfer it to a bowl of ice water to cool

  • 2

    Using a sharp knife, cut the fish into thin slices on the diagonal, sashimi-style, and arrange the slice son a chilled serving plate

  • 3

    Pour the yellow tiger's milk around the salmon and garnish with the remaining ingredients


Yellow Tiger's Milk 

Prep time: 20 minutes

Makes: 6 portions

450ml classic white tiger's milk

170g yellow chilli paste

80g lime juice

6g celery

3g garlic

3g spinneysFOOD Fresh Coriander

2g white onion

spinneysFOOD Salt, to taste


1. Place the classic whit etiger's milk into a blender along with all of the other ingredients and blitz for about 3 minutes

2. Strain the mixture through a fine mesh sieve into a bowl

3. Adjust the salt and the spice levels according to your taste

4. Cover and keep refrigerated until you're ready to make the tiradito

Classic White Tiger's Milk

Prep time: 20 minutes

Makes: 4 portions

550ml spinneysFOOD Bottled Drinking Water

75g celery

38g white onion

15g garlic

3g ginger

8g red chilli

115ml lime juice

75g white fish

4 ice cubes

1g spinneysFOOD Fresh Coriander

2 tsp spinneysFOOD Salt


1. Place all the vegetables except for the coriander ina  blender and blitz until pureed

2. Add the lime juice, white fish and ice cubes and blitz for a minute

3. Add the coriander and blend for a further 5 seconds

4. Strain through a fine mesh sieve into a bowl. Adjust the salt and spice levels to taste

5. Cover and keep refrigerated until you are ready to make the ceviche


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