Artificial Food Coloring Free Citrus-Cured Salmon Tiradito
Bright, clean, and built entirely from whole ingredients, this Peruvian-inspired dish is a showstopper that happens to be completely free of synthetic dyes and artificial additives. Every vivid color on the plate comes from real food ā the golden glow of fresh turmeric, the deep citrus blush of lime and orange juice, the purple-pink of thinly sliced red onion. The leche de tigre is the heart of the dish: a punchy, slightly emulsified sauce made from fresh citrus, coconut aminos, garlic, and ginger that gently cures the salmon right on the platter in under ten minutes. Coconut aminos stand in for soy sauce here, keeping the umami depth without any of the additives or colorants that sneak into conventional condiments. Sushi-grade salmon sliced thin and laid out in a single layer absorbs the sauce beautifully, turning just opaque at the edges while staying silky and tender in the center. Optional boiled sweet potato adds a soft, earthy contrast that makes the whole plate feel like a complete, restaurant-worthy spread. It's the kind of recipe that proves eating without artificial colors doesn't mean eating without drama.
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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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