Artificial Flavors Free Citrus-Cured Salmon Tiradito
Every ingredient in this vibrant Peruvian-inspired dish is exactly what it says it is — fresh citrus, real ginger, real turmeric, and a clean coconut aminos-based sauce that delivers deep, savory brightness without a drop of anything synthetic. The leche de tigre is the heart of it all: a punchy blend of fresh lime and orange juice, garlic, and those two freshly grated roots that make the whole kitchen smell alive. Sushi-grade salmon is sliced thin and left to cure in that citrus bath for just eight to ten minutes, which is enough time for the edges to turn opaque and the flavors to fully marry. It's a technique that feels impressive but is genuinely approachable, and the result is silky, tangy, and deeply satisfying. Thinly sliced red onion and fresh cilantro scattered on top add crunch and herbal lift, while optional boiled sweet potato rounds out the plate with a little earthy sweetness. For anyone who reads labels carefully and gets frustrated by mystery "natural flavors" hiding in bottled sauces and marinades, this recipe is a breath of fresh air — every element is whole, identifiable, and real. It's the kind of dish that makes you feel like you're eating at a great restaurant, except you know exactly what went into every bite.
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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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