Cinnamon Free Citrus-Cured Salmon Tiradito
Bright, bracing, and built entirely around the clean punch of citrus, this Peruvian-inspired dish is a showstopper that comes together with almost no cooking at all. The leche de tigre — a vibrant blend of fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic — does the heavy lifting, gently curing the salmon right on the platter in under ten minutes. What you get is silky, just-set fish with a sauce that's tangy, savory, and deeply aromatic without a trace of warming spice. For anyone navigating cinnamon sensitivities, this recipe is a natural fit — every ingredient is straightforward and easy to verify, with no spice blends or pre-made sauces that might sneak in hidden seasonings. The thinly sliced red onion and fresh cilantro add crunch and brightness on top, while the optional boiled sweet potato rounds things out into something that feels like a complete, restaurant-worthy plate. It's the kind of dish that looks incredibly impressive but asks very little of you beyond a sharp knife and good-quality fish.
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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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