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Meal Theme: No cook

Approximate Yield: 2-4 servings


An inventive Acme Smoked Fish take on a Peruvian modern classic. Tiradito is a Japanese-influenced Peruvian dish similar to ceviche. This version, using our Togarashi smoked salmon, has a sweet ponzu sauce, avocado, and toasted amaranth. The avocado puree adds a soft creaminess that plays well with the sweet ponzu sauce. The toasted amaranth adds a pleasantly fibruos texture and toasted flavor to our delicate smoked salmon, that is accented with notes of citrus, spice, and seaweed. This marks another collaboration between Acme Smoked Fish and one of our favorite West Coast chefs, Maylin Chávez.


8 ounces of Acme Togarashi Smoked Salmon

Toasted amaranth


For the avocado puree

2 Avocados

½ Cup of yogurt

1 Bunch of cilantro

½ Serrano pepper

1 Tablespoon of lime juice

Salt to taste


Ponzu Sauce

1 Cup of ponzu sauce

1 Tablespoon sambal olek

1 Tablespoon of lime juice


For the Avocado Puree

Incorporate all ingredients in a blender. Add a splash of water to loosen combination for ease of blending. Transfer finished puree to a squeeze bottle.


For the Ponzu Sauce

Combine all ingredients in a bowl and set aside.


To Plate

Pour ponzu into a wide bowl. Add Acme Togarashi Smoked Salmon. Squeeze a few large dots of avocado puree. Garnish with toasted amaranth and serve immediately.


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