Page 1Group 7Page 1Fill 5 Copy 2Group 5

Award-Winning Timon Balloo’s Salmon Tiradito

  • Category

    Entree
  • Cooking Time

    1 hour
  • Yields

    1 serving

Ingredients

Rocoto Sauce

Part One: 

  • 1 head fennel, cored and sliced
  • 2 red bell peppers, de-seeded and sliced
  • 2 scallions, split
  • 1/2 yellow onion, sliced
  • 2 garlic cloves, sliced
  • 4 tablespoons rocoto chile pepper paste

Part Two:

  • 1/2 cup mayonnaise
  • 1/2 cup mirin
  • 2 limes, juiced
  • 1 tablespoon yuzu juice
  • 2 tablespoon white soy
  • Salt to taste 
  • Pepper to taste

Salmon:

  • 5 slices, sashimi style

Coconut Reduction:

  • 1 can of Coco Lopez
  • 1 can of unsweetened coconut milk 
  • 2 zested limes

Preparation

During the 2020 South Beach Wine & Food Festival (SOBEWFF), we supplied our superior fish to some of the country’s best chefs, who then created their own unique recipes using our award-winning product.

Among them, award-winning celebrity chef Timon Balloo of Sugarcane Raw Bar Grill showcased Salmon Tiradito. Check out the recipe below.

Step 1: Rocoto Sauce

Using olive oil and a pinch of salt, sweat all the vegetables in part one until translucent. Add rocoto paste. Using a blender, blend on high speed until smooth and pass through a fine strainer. Set aside. In a large mixing bowl, whisk all ingredients in part two. Fold in the rocoto base. Adjust seasoning as necessary. ​

Step 2: Coconut Reduction

In a small pot, combine Coco Lopez and coconut milk. Bring to a low simmer and reduce a quarter of the way. Cool down in an ice bath. Finish with lime zest.

Step 3: Salmon

​To plate: Put rocoto sauce as base. Drizzle coconut reduction over rocoto sauce. Place slices of salmon over sauce. Season with maldon sea salt. Garnish with shaved red onion, cilantro, and cancha corn.​

Explore More Recipes