Low Sugar Citrus-Cured Salmon Tiradito
Bright, bracing, and built for a warm evening, this Peruvian-inspired dish layers silky slices of sushi-grade salmon in a punchy citrus bath that does all the heavy lifting. The leche de tigre — a classic tiger's milk sauce — comes together with fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic, delivering serious depth without a single gram of added sweetener. Coconut aminos stand in beautifully for soy sauce here, bringing a gentle umami note that keeps the whole dish clean and naturally balanced. The salmon cures right in the sauce for just eight to ten minutes, so the edges turn delicately opaque while the center stays lush and tender — no heat required. Thinly sliced red onion and fresh cilantro scattered on top add crunch and herbal brightness, and the optional boiled sweet potato rounds everything out with a little earthy sweetness that comes entirely from the vegetable itself. It's the kind of dish that feels restaurant-worthy but comes together on your counter with nothing more than a sharp knife and a good citrus squeezer.
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Learn more →Ingredients
4 servings
For the fish
- 1 lb sushi-grade salmon fillet, skin removed
- ½ tsp fine sea salt
For the leche de tigre
- ½ cup fresh lime juice (from about 4 limes)
- ¼ cup fresh orange juice
- 1 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tsp fresh ginger, finely grated
- 1 tsp fresh turmeric, finely grated (or ¼ tsp ground turmeric)
- 1 small garlic clove, minced
- ¼ tsp fine sea salt
- 1 tbsp extra-virgin olive oil
For serving
- ½ small red onion, very thinly sliced
- ¼ cup fresh cilantro leaves
- 1 small sweet potato, thinly sliced and boiled until just tender (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Place the salmon fillet on a clean cutting board and pat dry. Using a sharp chef's knife, slice the salmon against the grain at a slight diagonal into thin, even pieces about 1/4 inch thick. Arrange the slices in a single layer on a chilled serving platter or in shallow bowls, then season lightly with the 1/2 tsp fine sea salt. Refrigerate while you prepare the leche de tigre.
- 2
In a mixing bowl, whisk together the lime juice, orange juice, coconut aminos, grated ginger, grated turmeric, minced garlic, and 1/4 tsp fine sea salt until combined. Drizzle in the olive oil and whisk briefly until the sauce looks slightly emulsified. Taste and adjust salt or lime as needed.
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