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Mezcal & Hibiscus Cured Salmon Tiradito with Aji Amarillo-Yuzu Emulsion

Sashimi and ceviche share the same DNA, but tiradito is where they truly meet and fall in love. Here, I take fatty sushi-grade salmon and give it a 45-minute quick-cure in smoky mezcal, dried hibiscus, and shio koji. The result is a visually stunning, incredibly fudgy piece of fish swimming in a bright, fiery aji amarillo-yuzu emulsion.

Kenji Nakamura
Kenji Nakamura
Prep: 15 minutes
Cook: 10 minutes
4
medium
appetizerlunchdinner
rawfusioncuringtiradito+1

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Timeline

1 hour 5 minutes
0m15m30m45m1h
Mix the Cure
Cure the Salmon
45m
Boil Quinoa
12m
Crisp the Quinoa
8m
Make Yuzu Emulsion
Rinse and Slice
Plate and Garnish

Ingredients

  • 12 oz sushi-grade salmon loin(skinless, pin bones removed, preferably belly or thick loin)
  • 1/4 cup shio koji(liquid or paste)
  • 2 tbsp mezcal(preferably espadin for that clean smoke)
  • 1 tbsp dried hibiscus flowers(finely ground in a spice mill)
  • 1 tbsp flaky sea salt(plus extra for finishing)
  • 1/4 cup white quinoa(rinsed well)
  • 2 tbsp neutral oil(grapeseed or avocado, for frying)
  • 2 tbsp aji amarillo paste(Peruvian yellow chili paste)
  • 2 tbsp yuzu juice(can substitute with equal parts lime and grapefruit if in a pinch)
  • 1 tbsp white soy sauce(shiro shoyu; keeps the sauce color vibrant)
  • 1 tbsp olive oil(high quality extra virgin)
  • 1 whole serrano pepper(very thinly sliced into rings)
  • 1 handful micro cilantro(or baby shiso leaves)

Instructions

  1. 1

    In a small bowl, whisk together 1/4 cup shio koji, 2 tbsp mezcal, 1 tbsp dried hibiscus flowers, and 1 tbsp flaky sea salt to create a vibrant, thick curing paste.

    5 min

    Tip: Grinding the hibiscus finely ensures its fat-soluble pigments and tart flavor will penetrate the salmon quickly.

  2. 2

    Place the 12 oz sushi-grade salmon loin on a small tray or in a glass dish. Coat the fish entirely with the hibiscus-mezcal cure, cover tightly with plastic wrap, and refrigerate for exactly 45 minutes.

    45 min

    Tip: Don't exceed 60 minutes or the fish will become too firm and the mezcal flavor will overpower the delicate salmon.

  3. 3

    While the salmon cures, bring a small pot of water to a boil. Add the 1/4 cup white quinoa and simmer for 10 minutes until tender. Drain thoroughly in a fine-mesh sieve and pat dry with paper towels.

    12 min

    Tip: Drying the quinoa is crucial; any leftover moisture will cause dangerous splattering in the next frying step.

  4. 4

    Heat 2 tbsp neutral oil in a small skillet over medium-high heat. Add the cooked, dried quinoa and shallow-fry, stirring constantly, until golden and crispy. Transfer to a paper towel-lined plate and season lightly with salt.

    8 min

    Tip: The popping sound will stop when the quinoa is crispy. Watch closely so it doesn't burn.

  5. 5

    In a mixing bowl, combine 2 tbsp aji amarillo paste, 2 tbsp yuzu juice, and 1 tbsp white soy sauce. Whisk vigorously while slowly drizzling in 1 tbsp olive oil until the emulsion is smooth and glossy. Set aside in the fridge.

    5 min

    Tip: Using white soy sauce (shiro shoyu) adds intense umami without muddying that gorgeous bright yellow color of the aji amarillo.

  6. 6

    Once the 45-minute mark hits, remove the salmon from the fridge. Gently rinse the cure off the fish under cold water, then pat completely dry with paper towels. Using your sharpest knife, slice the salmon against the grain into thin tiradito-style pieces.

    5 min

    Tip: Notice how the exterior has a beautiful ruby ring from the hibiscus, while the flesh feels dense and fudgy from the shio koji.

  7. 7

    Fan the sliced salmon across a chilled plate. Spoon the aji amarillo-yuzu emulsion generously around and slightly over the fish. Garnish with the crispy quinoa, 1 whole serrano pepper slices, and 1 handful micro cilantro.

    5 min

    Tip: Serve immediately while the plate is cold but the fish is approaching room temperature for maximum flavor release.

Chef's Notes

Let's geek out for a second on why this specific cure works. Why alcohol and shio koji together? Alcohol, like the mezcal used here, acts as an incredible solvent. It pulls the non-water-soluble flavor compounds from the hibiscus and carries them deep into the lipid-rich flesh of the salmon. At the same time, the proteases in the shio koji are actively breaking down protein chains into amino acids (hello, glutamates and umami). The combination of the two, plus the salt drawing out excess moisture, creates a texture that is impossibly dense and fudgy in just 45 minutes. You're effectively chemically 'cooking' the exterior while intensely seasoning the interior.

Frequently Asked Questions

How long does Mezcal & Hibiscus Cured Salmon Tiradito with Aji Amarillo-Yuzu Emulsion take to make?

Mezcal & Hibiscus Cured Salmon Tiradito with Aji Amarillo-Yuzu Emulsion takes about 25 minutes total. That includes 15 minutes of prep and 10 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Mezcal & Hibiscus Cured Salmon Tiradito with Aji Amarillo-Yuzu Emulsion?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Mezcal & Hibiscus Cured Salmon Tiradito with Aji Amarillo-Yuzu Emulsion?

The main ingredients are: sushi-grade salmon loin, shio koji, mezcal, dried hibiscus flowers, flaky sea salt, white quinoa, neutral oil, aji amarillo paste, yuzu juice, white soy sauce, olive oil, serrano pepper, micro cilantro.

What type of meal is Mezcal & Hibiscus Cured Salmon Tiradito with Aji Amarillo-Yuzu Emulsion?

Mezcal & Hibiscus Cured Salmon Tiradito with Aji Amarillo-Yuzu Emulsion is categorized as: appetizer, lunch, dinner.