Dairy Free Citrus-Cured Salmon Tiradito
Bright, bold, 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. Thin-sliced sushi-grade salmon is cured right on the platter in a vibrant leche de tigre — a punchy citrus marinade made from fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic — so there's no cooking required and no dairy anywhere in sight. The coconut aminos do a lot of heavy lifting here, adding a savory depth that keeps the sauce complex without any soy or cream-based shortcuts. After just 8 to 10 minutes in the citrus cure, the salmon edges turn opaque and the flesh firms into something silky and tender, almost like a ceviche but sliced in elegant, overlapping ribbons. Scattered red onion and fresh cilantro add crunch and herbaceous lift, while optional boiled sweet potato slices bring a subtle sweetness that balances the acidity beautifully. This is the kind of dish that looks like you spent hours on it but rewards you for keeping things simple and fresh.
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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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