AIP Friendly Citrus-Cured Salmon Tiradito
Bright, tangy, and impossibly elegant, this Peruvian-inspired dish brings together sushi-grade salmon and a vibrant citrus leche de tigre that does all the heavy lifting — no heat required. The "cooking" happens right on the plate as fresh lime and orange juice gently cure the thin-sliced salmon in under ten minutes, leaving it silky, firm at the edges, and absolutely stunning to look at. Coconut aminos stand in for soy sauce, keeping the umami depth while staying fully on protocol, and fresh ginger and turmeric add a warm, anti-inflammatory punch that feels intentional rather than like a compromise. This is the kind of dish that tends to surprise people who assume eating this way means giving up anything sophisticated or restaurant-worthy. Red onion and cilantro scattered on top add color and a little bite, while optional boiled sweet potato slices make it a more substantial plate for four. Everything comes together with a whisk and a sharp knife — no special equipment, no long prep window, just clean ingredients doing exactly what they're supposed to do.
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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
- 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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