Citric Acid Free Citrus-Cured Salmon Tiradito
This Peruvian-inspired dish is bright, elegant, and surprisingly simple to pull together with just a knife, a bowl, and a little patience. Sushi-grade salmon is sliced thin and bathed in a vibrant leche de tigre built from fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic ā a marinade that gently cures the fish right on the platter in under ten minutes. The result is silky, lightly firm salmon with layers of citrusy heat and earthy warmth that feel restaurant-worthy without any cooking required. Avoiding citric acid as an additive can be tricky with store-bought sauces and dressings, but every component here is made from scratch using whole, recognizable ingredients, so you stay in full control of what goes into the dish. Coconut aminos stand in beautifully for soy sauce, adding a subtle savory depth without any hidden additives. Topped with paper-thin red onion, fresh cilantro, and optional sweet potato slices for a little heartiness, this is the kind of dish that looks stunning on the table and disappears just as fast.
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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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