Ingredients with Measurements:
- 1 lb. fresh salmon, thinly sliced
- 1 large sweet potato, peeled and sliced into thin rounds
- 1/2 cup lime juice
- 1/4 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 1 garlic clove, minced
- 1/4 cup cilantro, chopped
- 1/4 cup green onion, chopped
- 1/4 cup aji amarillo paste
- 1/4 cup mayonnaise
- Salt and pepper to taste
Special equipment needed:
- Mandoline slicer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Arrange the sweet potato rounds on a baking sheet and drizzle with olive oil. Season with salt and pepper to taste. Bake for 20-25 minutes or until tender and lightly browned.
3. In a small bowl, whisk together the lime juice, orange juice, soy sauce, olive oil, garlic, cilantro, and green onion. Season with salt and pepper to taste.
4. Arrange the salmon slices on a platter and pour the marinade over the top. Let it marinate for 10-15 minutes.
5. In a separate bowl, whisk together the aji amarillo paste and mayonnaise. Season with salt and pepper to taste.
6. To serve, arrange the sweet potato rounds on a platter and top with the marinated salmon slices. Drizzle the aji verde sauce over the top.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Instead of salmon, you can use any other firm white fish such as halibut or sea bass.
- If you can't find aji amarillo paste, you can substitute with a mixture of yellow bell pepper and jalapeno pepper.
Variations:
- Instead of sweet potato, you can use regular potatoes or yams.
- You can add sliced avocado or cucumber to the platter for extra flavor and texture.
Tips and tricks:
- Make sure to slice the salmon as thinly as possible for the best texture.
- If you don't have a mandoline slicer, you can use a sharp knife to slice the sweet potato rounds.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the salmon and sweet potato in a baking dish and bake in a preheated oven at 375°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the salmon and sweet potato on a large platter and garnish with cilantro leaves and lime wedges.
Garnishes:
Cilantro leaves and lime wedges.
Pairings:
This dish pairs well with a crisp white wine such as Sauvignon Blanc or a light-bodied red wine such as Pinot Noir.
Suggested side dishes:
Serve with a side of steamed rice or a mixed green salad.
Troubleshooting advice:
- If the sweet potato rounds are not tender after 25 minutes, you can bake them for an additional 5-10 minutes.
- If the salmon slices are too thick, they may not absorb the marinade properly. Make sure to slice them thinly.
Food safety advice:
- Make sure to use fresh salmon and store it properly in the refrigerator until ready to use.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food history:
Tiradito is a Peruvian dish that is similar to ceviche. It is typically made with thinly sliced raw fish that is marinated in citrus juices and served with a spicy sauce.
Flavor profiles:
This dish is a combination of sweet, tangy, and spicy flavors. The sweet potato rounds provide a sweet and earthy flavor, while the salmon is tangy and acidic from the citrus marinade. The aji verde sauce adds a spicy kick to the dish.
Serving suggestions:
Serve this dish as an appetizer or a light main course.
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Region: Peruvian