High Fructose Corn Syrup Free Citrus-Cured Salmon Tiradito
Bright, bracing, and built entirely from whole ingredients, this Peruvian-inspired dish is the kind of thing that looks like it came from a high-end restaurant but comes together in your own kitchen with minimal effort. The leche de tigre — that punchy citrus curing liquid — is made from fresh lime juice, orange juice, coconut aminos, ginger, turmeric, and garlic, so every drop of flavor is earned naturally without a drop of sweetener or processed syrup in sight. Coconut aminos do the heavy lifting where soy sauce might otherwise sneak in hidden additives, making this a genuinely clean swap that doesn't sacrifice any depth. The salmon gently cures right in the sauce for just eight to ten minutes, firming up beautifully without any heat required. Thinly sliced red onion and fresh cilantro bring sharpness and herbal lift, while optional boiled sweet potato rounds the plate out with something earthy and satisfying. If you're used to scanning labels for corn syrup derivatives hiding in marinades, dressings, or bottled citrus blends, this recipe sidesteps all of that by going straight to the source — real fruit, real roots, real fish. It's elegant enough for a dinner party and honest enough for a weeknight when you just want something that tastes exactly like what it is.
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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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