Hazelnut Free Citrus-Cured Salmon Tiradito
Bright, acidic, and impossibly fresh, this Peruvian-inspired dish is the kind of thing that makes guests think you spent hours in the kitchen when really the citrus did most of the work. Thinly sliced sushi-grade salmon is laid out and bathed in a vibrant leche de tigre — a punchy blend of fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic — that gently cures the fish right on the platter in under ten minutes. The result is silky, lightly firm salmon with a sauce that's tangy, aromatic, and just a little complex. Tree-nut-free cooking can get tricky with fusion dishes that sometimes sneak in nut-based sauces or garnishes, but every element here is clean and straightforward — no hidden ingredients to second-guess. 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. This is the kind of dish that works equally well as a stunning starter or a light main, and it comes together with nothing more than a sharp knife and a good whisk.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!