Chicken Free Citrus-Cured Salmon Tiradito
This Peruvian-inspired dish is bright, bold, and built entirely around the clean flavor of sushi-grade salmon — no poultry, no shortcuts, just a stunning plate that looks like it came out of a high-end cevichería. The leche de tigre is the real star here: a punchy citrus marinade made from fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic that cures the salmon right on the platter in under ten minutes. Watching the edges of those thin salmon slices turn opaque as the citrus works its magic is genuinely one of the most satisfying things you can do in a kitchen without turning on the stove. The coconut aminos add a subtle savory depth that keeps the sauce from being one-note, while the turmeric gives it a gorgeous golden hue. Thinly sliced red onion and fresh cilantro scattered on top add crunch and herbal lift, and the optional boiled sweet potato rounds everything out with a little earthy sweetness. It's an elegant, restaurant-worthy dish that comes together with minimal effort and zero concern about cross-contact from poultry-based broths or marinades.
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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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