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Crispy Salmon Tiradito with Creamy Avocado and Leche de Tigre

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A quick and elegant Peruvian-inspired dish featuring crispy pan-seared salmon with silky raw center, creamy avocado, and a zesty leche de tigre sauce. Perfect for entertaining and packed with fresh flavors.

Ingredients

Scale
  • 8 ounces fresh salmon fillet, skin on (sushi-grade if possible)
  • Sea salt and black pepper, to taste
  • 1–2 tablespoons olive oil or neutral oil (like grapeseed) for searing
  • 1 medium ripe avocado (about 150 g), mashed
  • 1 tablespoon fresh lime juice (for avocado)
  • Pinch of salt (for avocado)
  • Optional: 1 small garlic clove, finely minced (for avocado)
  • 1/4 cup fresh lime juice (60 ml) (for leche de tigre)
  • 1/4 cup fish stock or clam juice (60 ml)
  • 1 teaspoon fresh ginger, grated
  • 1 small garlic clove, minced
  • 1 small fresh chili (jalapeño or serrano), seeded and chopped
  • A handful fresh cilantro leaves, chopped
  • Salt and pepper, to taste (for leche de tigre)
  • 1–2 tablespoons cold water (to adjust leche de tigre consistency)
  • Optional garnishes: thinly sliced red onion (soaked briefly in cold water), microgreens or fresh cilantro sprigs, thinly sliced radishes

Instructions

  1. Pat the salmon fillet dry with paper towels to remove excess moisture. Season both sides lightly with sea salt and black pepper. Let rest at room temperature for 10 minutes.
  2. In a small bowl, mash the avocado with a fork. Add fresh lime juice, a pinch of salt, and minced garlic if using. Mix gently until smooth but slightly chunky. Cover and refrigerate until ready to serve.
  3. In a bowl, combine lime juice, fish stock, grated ginger, minced garlic, chopped chili, and cilantro. Season with salt and pepper. Whisk well. Add cold water if too intense. For smoother texture, strain through a fine sieve. Taste and adjust seasoning.
  4. Heat 1-2 tablespoons of oil in a non-stick or cast-iron pan over medium-high heat until shimmering. Place salmon skin-side down carefully. Press gently with a spatula for 10 seconds to prevent curling. Cook 3-4 minutes until skin is crisp and golden.
  5. Flip salmon and cook another 30 seconds to 1 minute, keeping the inside almost raw and tender.
  6. Transfer salmon to a cutting board. Using a sharp knife, slice thinly against the grain into bite-sized pieces. Arrange on a serving plate.
  7. Spoon dollops of creamy avocado beside or under salmon slices. Drizzle leche de tigre generously over the top.
  8. Garnish with thinly sliced red onion, radishes, and fresh cilantro or microgreens.
  9. Serve immediately for best texture and flavor.

Notes

Pat salmon dry to ensure crisp skin. Preheat pan until oil shimmers but does not smoke. Press salmon skin-side down for 10 seconds to prevent curling. Flip only once. Prepare avocado and leche de tigre before searing salmon. If leche de tigre is too sharp, balance with extra avocado or a dash of honey. For a smoother leche de tigre, strain before serving. Use fresh sushi-grade salmon for safety. Leftovers should be stored separately and consumed within 24 hours.

Nutrition

Keywords: crispy salmon tiradito, avocado, leche de tigre, Peruvian cuisine, pan-seared salmon, raw fish dish, quick recipe, seafood appetizer

Find it online: https://lirafood.com/crispy-salmon-tiradito-recipe-easy-creamy-avocado-leche-de-tigre/