Gluten Free Citrus-Cured Salmon Tiradito
Bright, bracing, and impossibly elegant, this Peruvian-inspired dish is built around silky sushi-grade salmon sliced thin and bathed in a citrus-forward leche de tigre that does all the heavy lifting. The curing liquid is a punchy blend of fresh lime and orange juice, grated ginger, turmeric, and coconut aminos ā that last swap is the key move here, replacing traditional soy sauce with something naturally free of wheat and gluten without sacrificing any of that savory depth. After just eight to ten minutes in the sauce, the salmon edges turn opaque and the flesh firms into something that feels almost impossibly luxurious for how little effort went into it. Thinly sliced red onion and fresh cilantro scattered on top add crunch and herbal brightness, while optional boiled sweet potato slices bring a subtle earthiness that rounds out the whole plate. This is the kind of dish that looks like it came out of a serious restaurant kitchen but comes together on your countertop with nothing more than a sharp knife and a whisk. If you've been skeptical that gluten-free eating can feel genuinely indulgent and exciting, this recipe is a very convincing argument to the contrary.
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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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