Almond Free Citrus-Cured Salmon Tiradito
Bright, bold, and built for a crowd-pleasing moment, this Peruvian-inspired dish is a showstopper that comes together with nothing more than a sharp knife and a good whisk. Sushi-grade salmon is sliced thin and bathed in a punchy leche de tigre — a citrus-forward marinade of fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic — that gently cures the fish right on the platter in under ten minutes. The result is silky, lightly firm salmon with edges that turn just opaque, soaking up every layer of that tangy, aromatic sauce. Thinly sliced red onion and fresh cilantro add crunch and brightness on top, while optional boiled sweet potato rounds out the plate with a little earthy sweetness. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution gymnastics required — just clean, vibrant cooking from start to finish. It's the kind of dish that looks like it came from a serious restaurant kitchen but is genuinely approachable at home, especially if you keep your salmon cold and your knife sharp. Serve it immediately while the leche de tigre is still lively and the herbs are fresh.
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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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