Breastfeeding Friendly Citrus-Cured Salmon Tiradito
Bright, bracing, and genuinely stunning on the plate, this Peruvian-inspired dish features paper-thin slices of sushi-grade salmon bathed in a citrus-forward leche de tigre that does all the heavy lifting. The curing liquid is built from fresh lime and orange juice, coconut aminos, ginger, turmeric, and a touch of olive oil ā a lineup that's as nourishing as it is vibrant. Salmon is one of the most recommended proteins during the postpartum period thanks to its omega-3 content, and this preparation keeps every bit of that goodness intact. The coconut aminos stand in for soy sauce, so you get that savory depth without any soy in the mix, which many nursing parents prefer to limit. A quick 8-to-10-minute citrus cure firms the fish beautifully without any heat, and the whole dish comes together faster than you'd expect for something this impressive. Thinly sliced red onion, fresh cilantro, and optional boiled sweet potato round it out with color, fiber, and gentle sweetness. It's the kind of recipe that feels like a treat while quietly checking every box you care about right now.
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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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