Alpha Gal Friendly Citrus-Cured Salmon Tiradito
Bright, acidic, and impossibly elegant, 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 vibrant leche de tigre — a citrus-forward marinade built from 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 coconut aminos stand in for soy sauce seamlessly, keeping the umami depth without any mammal-derived ingredients that could be a concern for those managing alpha-gal syndrome. Because every component here is seafood, plant-based, or citrus, there's no need to scrutinize labels or swap anything out — the recipe is naturally safe as written. Thinly sliced red onion and fresh cilantro add crunch and herbal brightness on top, while optional boiled sweet potato slices make it feel like a complete, satisfying plate. This is the kind of dish that looks like it came from a serious restaurant kitchen but asks very little of you at home.
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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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