Get your seafood fix with this Salmon Tiradito recipe from Azabu

As longtime fans of Azabu, we’re seriously missing their Japanese/ Peruvian cuisine, in particular the fresh raw fish dishes they are famed for. Thanks to Savor Goods, you can now get your hands on the fresh seafood from Azabu’s fishmongers, simply order their Seafood Selection box and be ready to try your hand at recreating some of their famed dishes, starting with the much loved Tiradito.

Tiradito marries Japanese sashimi with Peruvian ceviche. Instead of smaller chunks of fish found in a ceviche, tiradito features large sashimi-style slices. Instead of marinating the fish as you would for ceviche, tiradito calls for finishing it with a bright chilli-citrus sauce. We finish ours with a tangy passionfruit syrup.

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Salmon Tiradito
Serves 4

200g sashimi-grade Salmon fillet, skinned
1⁄2 Butternut squash
20g Coconut cream
20g Passionfruit syrup
Small bunch of Coriander

Leche de Tigre Milk
4 small passionfruit, juice and seeds (around 50g in total)
35g white Fish
5g Garlic, peeled
4g Ginger, peeled
6g Red chilli, chopped
100ml Lime juice
15g Japanese mayo
2g Sea salt

1. Place fish pieces, garlic, ginger, chilli, lime juice, Japanese mayo and flaky sea salt in a blender.
2. Blend to desired consistency, which should take approximately 30 seconds, enough time to bring out aroma and flavour but not the colour and season to taste.
3. Peel the butternut squash. Using a zester, cut fine strips of squash rather like spaghetti.
4. Line a plate with absorbent paper.
5. Add sunflower oil to a pan and heat to 140°C (note – use a deep pan and do not fill more than 1/3 full as the hot oil will rise to the surface as the squash is added).
6. Fry the butternut squash spaghetti for about 1 minute until lightly browned, transfer to the lined plate. The squash strands will not be crispy at this stage but do not worry – they will crisp up as they cool down. Season with sea salt.
7. Remove any residual brown flesh from the salmon fillet.
8. Cut the salmon into thin slices and arrange them in a single row over each of the four serving plates.
9. For each plate, spoon 2 to 3 tablespoons of the passionfruit & Leche de Tigre over the salmon.
10. Dot with a few passionfruit seeds around the plate, arrange a line of crispy butternut squash spaghetti and scatter a few sprigs of coriander over the squash and on the plate.
11. Sprinkle some sea salt flakes.


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