BHA & BHT Free Citrus-Cured Salmon Tiradito
Bright, bracing, and built entirely from whole, recognizable ingredients, this Peruvian-inspired dish is the kind of thing that feels restaurant-worthy but comes together on your own counter with zero mystery additives. The leche de tigre — a punchy citrus marinade made from fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic — does all the heavy lifting, gently curing the salmon in just minutes without a single preservative in sight. That matters more than it might seem, because BHA and BHT show up in a surprising number of packaged sauces, flavored oils, and even some seafood products, making dishes like this one genuinely hard to find ready-made. Here, every component is fresh or minimally processed, so you know exactly what's going into the bowl. The salmon slices turn silky and just-set at the edges after their short citrus bath, and the red onion and cilantro on top add crunch and herbal lift that make each bite feel alive. Optional boiled sweet potato rounds it out into something more substantial if you want a light meal rather than a starter. It's elegant enough for guests but honest enough for a quiet weeknight dinner when you want something clean and genuinely delicious.
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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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