Carrageenan Free Citrus-Cured Salmon Tiradito
Bright, acidic, and impossibly elegant, this Peruvian-inspired dish is the kind of thing that looks like it came from a high-end cevichería but comes together in your own kitchen with just a handful of fresh ingredients. Sushi-grade salmon is sliced thin and laid out on a chilled platter, then bathed in a vibrant leche de tigre built from fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic — no processed sauces or additives in sight. The citrus does the work here, gently curing the fish in under ten minutes until the edges turn opaque and the flesh firms into something silky and bright. Coconut aminos stand in for soy sauce seamlessly, keeping the umami depth without any of the usual ingredient concerns that come with bottled condiments. Red onion and fresh cilantro scattered on top add crunch and herbal lift, while optional boiled sweet potato slices give the dish a grounding, earthy contrast that makes it feel like a complete plate. Every component is whole and unprocessed, so you never have to second-guess what's in the sauce or wonder about stabilizers hiding in a store-bought shortcut. It's the kind of recipe that rewards you with restaurant-quality results and total peace of mind.
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!