Barley Free Citrus-Cured Salmon Tiradito
Bright, bracing, and impossibly elegant, this Peruvian-inspired dish is built around silky slices of sushi-grade salmon bathed in a vibrant leche de tigre — a citrus-forward curing liquid made with fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic. The acid does the heavy lifting here, gently firming the salmon in just 8 to 10 minutes without any heat required. Coconut aminos stand in for soy sauce and bring that savory depth without introducing any grain-derived ingredients, making the whole dish naturally free of barley and related concerns. Thinly sliced red onion and fresh cilantro add crunch and herbal brightness on top, while optional boiled sweet potato rounds out the plate with something a little more substantial. It's the kind of dish that looks like it came from a serious restaurant kitchen but comes together on your counter with minimal effort and zero cooking stress. Serve it immediately while the salmon is perfectly cured and the sauce is still lively — this one does not wait around.
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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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