Black Pepper Free Citrus-Cured Salmon Tiradito
Bright, bracing, and built for a warm evening, this Peruvian-inspired dish delivers everything you want from a citrus-cured fish plate — silky salmon, a punchy leche de tigre, and fresh herbs that make every bite feel alive. The curing sauce is a beautiful balance of lime and orange juice, coconut aminos for a subtle savory depth, and freshly grated ginger and turmeric that bring warmth without any heat from peppercorns. For anyone navigating a black pepper sensitivity, this is the kind of recipe that proves you don't need to sacrifice boldness or complexity — the citrus does all the heavy lifting. Coconut aminos stand in seamlessly for soy sauce and keep the flavor profile clean and layered. Thin-sliced red onion and cilantro scattered on top add crunch and brightness, while optional boiled sweet potato rounds the dish out into something genuinely satisfying. The 8–10 minute citrus cure is the magic step — it gently firms the salmon without cooking it through, giving you that signature tiradito texture that feels restaurant-worthy at home. Serve it straight from the fridge with extra lime wedges and watch it disappear fast.
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!