Anti Inflammatory Citrus-Cured Salmon Tiradito
Few dishes manage to feel this elegant while doing so much good for your body at the same time. Sushi-grade salmon is sliced thin and bathed in a bright leche de tigre built from fresh lime juice, orange juice, ginger, and turmeric ā a lineup that reads like a greatest-hits list of anti-inflammatory ingredients. Coconut aminos stand in for soy sauce, keeping the flavor deep and savory without the additives that can sneak into conventional versions. The citrus cure does its work in just 8 to 10 minutes at room temperature, gently firming the salmon without any heat, so the fish stays silky and the sauce stays vibrant. Extra-virgin olive oil ties the whole dressing together with a subtle richness that makes every bite feel intentional. Thinly sliced red onion and fresh cilantro add crunch and herbal lift on top, and optional boiled sweet potato rounds the plate out with a grounding, naturally sweet element. It's the kind of dish that looks impressive enough for a dinner party but is genuinely simple to pull off at home.
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Learn more āIngredients
4 servings
For the fish
- 1 lb sushi-grade salmon fillet, skin removed
- Ā½ tsp fine sea salt
For the leche de tigre
- Ā½ cup fresh lime juice (from about 4 limes)
- Ā¼ cup fresh orange juice
- 1 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 1 tsp fresh turmeric, finely grated (or Ā¼ tsp ground turmeric)
- 1 small garlic clove, minced
- Ā¼ tsp fine sea salt
- 1 tbsp extra-virgin olive oil
For serving
- Ā½ small red onion, very thinly sliced
- Ā¼ 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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