This post may contain affiliate links. Please read our disclosure policy.
Hamachi & Salmon Tiradito… Had so much fun collaborating on this recipe with my friend Alan (@anchefta )We used his chili oil and it is 10/10… if you are in Mexico buy it, if you are in the US let’s petition for it 😂. If you love raw fish recipes, check out my Spicy Salmon Crudo & Carrots!
Why You’ll Love Hamachi & Salmon Tiradito
You know I’m a sucker for tiraditos… but this one has become one of my favorites. It’s so fresh and delicious! The sauce takes it to a whole new level and it is EPIC. The fried shallots on the top give it that crunchy element and elevates the recipe so much.
How To Prepare Hamachi & Salmon Tiradito
🔥 First, in some olive oil, fry the shallots on medium heat until golden. It will be about 4-5 minutes.
🌿 Secondly, stem and dry your cilantro leaves really well. Then, fry in the same shallot oil for 1 minute.
🐟 Slice your fish very thinly.
🍋 Mix together the mirin, Tamari, chili oil, Yuzu and rice vinegar.
🥒 Arrange your fish on a plate, top it with the cucumber and add the sauce on top. Crown it with the fried shallots, cilantro, sesame seeds, lemon and orange zest.
🌶 Lastly, top with more chili oil and BAM.
Substitutions and Variations
- If you are not a fan of hamachi or salmon, you can substitute for your favorite raw fish!
- You can adjust the amount of chili oil you add to your desired level of heat.
Chef Nadia’s Tip
Make sure you use sushi grade salmon!
Similar Recipes
Common Questions
Yes of course! You can use any of your favorite raw fish.
Locally, I get it at AJ’s. You can also find it at Riviera Seafood Club online.
Hamachi & Salmon Tiradito
Ingredients
- 4 oz hamachi
- 4 oz salmon
- 1 shallot, large, thinly sliced
- Cilantro leaves, to taste
- 2 tbsp tamari
- 2 tbsp yuzu
- 1 tbsp rice vinegar
- 2 tbsp mirin
- 1.5 tbsp chili oil, plus more for drizzling
- 1 persian cucumber, thinly sliced and cut into matchsticks
- 1 lemon, zest
- 1 orange, zest
- Black and toasted sesame seeds
Instructions
- First, in some olive oil, fry the shallots on medium heat until golden. It will be about 4-5 minutes.
- Secondly, stem and dry your cilantro leaves really well. Then, fry in the same shallot oil for 1 minute.
- Slice your fish very thinly.
- Mix together the mirin, Tamari, chili oil, Yuzu and rice vinegar.
- Arrange your fish on a plate, top it with the cucumber and add the sauce on top. Crown it with the fried shallots, cilantro, sesame seeds, lemon and orange zest.
- Lastly, top with more chili oil and BAM.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
