Honey Free Citrus-Cured Salmon Tiradito
Bright, acidic, and impossibly elegant, 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 — a punchy citrus marinade built from fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic — does all the heavy lifting, gently curing the salmon right on the plate in under ten minutes. Coconut aminos stand in for soy sauce here, keeping the flavor savory and complex without any sweeteners sneaking in through the back door. That matters because so many bottled sauces and marinades quietly include honey or other sweeteners, making dishes like this tricky to order out or buy pre-made. Every ingredient in this recipe is naturally free of added sweeteners, so you get pure, clean flavor from real citrus and aromatics alone. Thin slices of sweet potato add a soft, earthy contrast to the bright acidity, while red onion and cilantro bring freshness and a little bite. It's a showstopper dish that's as satisfying to make as it is to eat.
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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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