Capsaicin Free Citrus-Cured Salmon Tiradito
Tiradito is Peru's answer to ceviche — elegantly sliced raw fish bathed in a bright, punchy citrus cure — and this version delivers every bit of that coastal magic without a single drop of hot sauce or fresh chile. The leche de tigre here gets its complexity from fresh lime and orange juice, coconut aminos, grated ginger, and turmeric, building layers of tang, warmth, and depth that feel bold and satisfying even without any heat. Traditional tiradito recipes almost always lean on ají amarillo or rocoto paste, so this reformulation takes real care to replace that backbone with ingredients that are actually in the bowl. The result is a sauce that still has personality — bright, slightly earthy, and just a little savory from the coconut aminos. Sushi-grade salmon is sliced thin and cured right on the platter, so the fish gently firms at the edges while staying silky and tender at the center — no cooking required, just patience and a sharp knife. Thinly sliced red onion and fresh cilantro finish the dish with crunch and herbal freshness, and the optional boiled sweet potato adds a soft, subtly sweet contrast that makes the whole plate feel complete. This is the kind of dish that looks stunning on the table and tastes like something you'd order at a nice restaurant, made entirely at home with clean, straightforward ingredients.
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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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