Caffeine Free Citrus-Cured Salmon Tiradito
Bright, bracing, and built entirely from fresh ingredients, this Peruvian-inspired dish is the kind of thing that makes guests think you spent hours in the kitchen when the reality is far more effortless. Sushi-grade salmon is sliced thin and laid out on a chilled platter, then bathed in a vibrant leche de tigre — a citrus-forward marinade made with fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic. The acid does the work, gently curing the salmon in just eight to ten minutes until the edges turn opaque and the flesh firms into something silky and clean-tasting. Every single ingredient here is naturally free of caffeine, so there's no need to swap anything out or second-guess a label — the recipe just works as written. Thinly sliced red onion and fresh cilantro add sharpness and herbal lift, while optional boiled sweet potato rounds out the plate with a little earthy sweetness. It's elegant enough for a dinner party starter but simple enough to pull off on a weeknight when you want something that feels genuinely special.
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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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