Gelatin Free Citrus-Cured Salmon Tiradito
Bright, bold, and built entirely around fresh citrus and clean pantry staples, this Peruvian-inspired dish is the kind of thing that looks stunning on the table but comes together with surprisingly little effort. The leche de tigre — a punchy blend of lime juice, orange juice, coconut aminos, ginger, turmeric, and garlic — does all the heavy lifting, gently curing the salmon right on the platter in under ten minutes. No gelatin, no thickeners, no hidden setting agents of any kind; just acid, aromatics, and good olive oil working their magic on sushi-grade fish. For anyone navigating a gelatin-free lifestyle, dishes like this are a genuine win because the technique itself relies entirely on citrus chemistry rather than any kind of gel or binder. The result is silky, just-set salmon with edges that turn beautifully opaque while the center stays tender and almost buttery. Scattered red onion and fresh cilantro add crunch and herbal brightness, and the optional boiled sweet potato slices bring a subtle earthiness that rounds out every bite. Serve it the moment it's ready — this one is all about freshness.
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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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