Celery Free Citrus-Cured Salmon Tiradito
Bright, acidic, and impossibly elegant, this Peruvian-inspired dish is built around silky sushi-grade salmon bathed in a vibrant leche de tigre — a citrus-forward curing liquid made with fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic. The salmon slices cure right on the platter in just eight to ten minutes, meaning no oven, no stovetop, and very little standing between you and something that looks genuinely restaurant-worthy. Because every component here is naturally free of celery and celery derivatives, you can skip the label-scanning and just focus on getting your knife work clean and your salmon cold. The coconut aminos add a subtle savory depth that plays beautifully against the citrus without muddying the clean, fresh flavors. Thinly sliced red onion and fresh cilantro scattered on top bring a little sharpness and herbal lift, while optional boiled sweet potato rounds the whole plate out with something soft and grounding. This is the kind of dish that impresses guests without stressing out the cook — pour the sauce, wait ten minutes, and serve.
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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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