Gut Friendly Citrus-Cured Salmon Tiradito
Few dishes manage to feel this vibrant and nourishing at the same time. Thinly sliced sushi-grade salmon is cured right in the bowl with a bright leche de tigre built from fresh lime juice, orange juice, ginger, turmeric, and coconut aminos ā ingredients that are as easy on the digestive system as they are on the palate. The citrus does the heavy lifting, gently firming the salmon in just eight to ten minutes without any heat, so the fish stays silky and the marinade keeps all of its raw, lively punch. Ginger and turmeric are both well-regarded for their gut-supportive properties, and using coconut aminos instead of conventional soy sauce keeps the sauce cleaner and easier to tolerate for sensitive stomachs. Boiled sweet potato slices round things out with a soft, starchy element that pairs beautifully with the acidity of the sauce. The whole thing comes together with minimal cooking and maximum flavor, making it an ideal choice when you want something that feels indulgent but sits lightly. Finish with fresh cilantro and red onion, and you have a stunning plate that looks like it came out of a serious restaurant kitchen.
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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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