Eggless Citrus-Cured Salmon Tiradito
Bright, bracing, and genuinely impressive, this Peruvian-inspired dish is the kind of thing that makes guests think you spent hours in the kitchen when the whole process is surprisingly hands-off. Thin slices of sushi-grade salmon are laid out and bathed in a vibrant leche de tigre — a citrus-forward marinade built from fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic — that gently cures the fish right on the platter. The acid does all the heavy lifting, firming the salmon into silky, flavor-packed bites in just eight to ten minutes. Because the entire dish relies on fresh fish, citrus, and pantry staples, there are no hidden egg-based emulsifiers or sauces to worry about — everything is clean and straightforward from start to finish. 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 comes together on your own terms, with total control over every ingredient that hits the plate.
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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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