Salmon tiradito

Recipe by John Trano, Sous Chef at Waccabuc Country Club, Waccabuc, New York, USA
Image by Diana Delucia

​Serves:  4

Ingredients 

•  6 ounces Sushi Grade Salmon
•  2 cups Lime Juice (freshly squeezed)
•  1 cup Vegetable Stock 
•  ½ large Yellow Onion (thinly sliced)
•  3 large Garlic Cloves (thinly sliced)
•  2 Celery Ribs (coarsely chopped)
•  2 Tablespoons Ginger (freshly peeled and finely grated)
• 2 teaspoons Cilantro Stems (finely chopped) 
• 1 teaspoon Ají limo Paste
• 2½ teaspoons Kosher Salt
• 1/3 cup ice cubes

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Garnish

• Red Radish
• Jalapeños
• Chili Oil
• Cilantro

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Preparation

Set a fine mesh strainer over a large bowl or measuring cup. Set aside.

Add the lime juice, veg stock, onion, garlic, celery, ginger, cilantro stems, ají limo paste, and ⅔ cup cold water to a high-powered blender. Blend until the mixture is completely liquefied, about 5 minutes. Add the salt and ⅓ cup ice cubes, then blend until thoroughly combined, 30–60 seconds more.

Strain through the fine mesh strainer, reserving the liquid and discarding any solids.
Chef Note: Cover and refrigerate the leche de tigre until ready to use, up to 1 day, or freeze for up to one month.

Assembly

Using a sharp slicing knife, slice the salmon into thin slabs. Arrange slices on your plates.

Spoon sauce on top of the salmon, lightly coating it. Chef Note: Reserve any remaining sauce for another use. 

Garnish with a slice of red radish, jalapeños, chili oil and cilantro.

John Trano, Sous Chef at Waccabuc Country Club, Waccabuc, New York, USA
Image by Diana DeLucia