Chestnut Free Citrus-Cured Salmon Tiradito
Bright, bracing, and built for a crowd-pleasing moment, this Peruvian-inspired dish is a showstopper that comes together with nothing more than a sharp knife and a good whisk. Sushi-grade salmon is sliced thin and bathed in a vibrant leche de tigre — a citrus-forward marinade of fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic — that gently cures the fish right on the platter in under ten minutes. The result is silky, lightly firm salmon with a punchy, aromatic sauce that tastes like it took far more effort than it actually did. Because every ingredient here is straightforward and naturally sourced, there's no need to scrutinize labels for hidden tree nut derivatives or worry about unexpected additions sneaking into the dish. Thinly sliced red onion and fresh cilantro add crunch and herbal lift, while optional boiled sweet potato rounds out the plate with a little earthy sweetness. It's the kind of recipe that feels restaurant-worthy but is genuinely approachable at home — just keep everything cold until the moment you pour the sauce.
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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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