Beef Free Citrus-Cured Salmon Tiradito
Bright, bold, and built entirely around the sea, this Peruvian-inspired dish is the kind of thing that looks like it came from a high-end restaurant but comes together in your own kitchen with minimal effort. Sushi-grade salmon is sliced thin and laid out on a chilled platter, then bathed in a vibrant leche de tigre — a punchy citrus marinade made with fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic. The acid does the heavy lifting, gently curing the salmon in just 8 to 10 minutes until the edges turn opaque and the flesh firms into something silky and deeply flavorful. Coconut aminos stand in beautifully for soy sauce, adding that savory depth without any unexpected ingredients sneaking in. Thinly sliced red onion and fresh cilantro scattered on top give every bite a little crunch and herbal lift, while optional boiled sweet potato slices round it out into something that feels like a full, satisfying plate. This is exactly the kind of recipe that proves skipping beef doesn't mean skipping excitement — it just means leaning into the freshest, most vibrant flavors you can find.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!