Salmon Tiradito

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Salmon Tiradito
Read our review of Mozado Cocina here.

Yield: One appetizer or tapas serving

Ingredients: 

2 tbsp. white balsamic vinegar 
3 oz. fresh salmon (sliced 1/8-inch thick, 2-½ inches long) 
3 tbsp. seaweed salad 
1 tbsp. diced radish (1/8-inch dice) 
6 avocado slices (1-½ inches long, 1/8-inch thick) 
2 tsp. tobiko caviar 
1 tbsp. Guajillo Chile Oil (see recipe below)
6 jalapeno slices (1/16 inch) 
1 tbsp. blanched edamame 


Method:
  1. Measure 1 tsp. white balsamic vinegar along the center of the tiradito plate 
  2. Place the salmon slices on the vinegar evenly spaced on the plate. 
  3. Sprinkle kosher salt on each slice. 
  4. Pour 1 tbsp. white balsamic vinegar over the salmon slices. 
  5. Garnish each slice in this order: cilantro seaweed, radish, and avocado. 
  6. Top each stack with tobiko caviar. 
  7. Drizzle Guajillo Chile Oil over the stacks.
  8. Top each stack with a jalapeno slice. 
  9. Sprinkle edamame around the stacks. 

Guajillo Chile Oil 

Ingredients: 

2 cups cotton seed oil 
1 oz. guajillo peppers (stemmed, seeded, and roasted) 
1 tsp. kosher salt 

Method: 

Cut peppers in half (no longer than 3 inches). Place all ingredients in a blender and blend until smooth. Allow to rest overnight at room temperature. Drain through a fine mesh sieve.