Cashew Free Citrus-Cured Salmon Tiradito
Bright, bracing, and impossibly elegant, this Peruvian-inspired dish is built around silky slices of sushi-grade salmon bathed in a vibrant leche de tigre ā a citrus-forward curing liquid made with fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic. The acid does the real work here, gently firming the salmon over just 8 to 10 minutes until the edges turn opaque and the flavors meld into something that tastes far more complex than the ingredient list suggests. Coconut aminos stand in for soy sauce, adding a subtle umami depth without any of the usual allergen concerns that come with bottled condiments. Because every component is whole, fresh, and straightforward, there's no need to scrutinize labels or worry about hidden tree nut derivatives sneaking into your dish. Thinly sliced red onion and fresh cilantro finish it off with a pop of color and sharpness, while optional boiled sweet potato rounds out the plate with a little earthy sweetness. This is the kind of recipe that looks like it came from a restaurant kitchen but comes together on your own counter with minimal fuss and maximum payoff.
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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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