Lactose Free Citrus-Cured Salmon Tiradito
Bright, bold, and built entirely around fresh citrus and clean aromatics, this Peruvian-inspired dish is a showstopper that happens to be completely free of dairy in any form. The leche de tigre — that punchy curing liquid made from lime juice, orange juice, coconut aminos, ginger, and turmeric — does all the heavy lifting, gently "cooking" the sushi-grade salmon in just 8 to 10 minutes without a single drop of cream or butter in sight. Coconut aminos stand in beautifully for soy sauce, adding a subtle savory depth that keeps the whole dish feeling light and vibrant. Thinly sliced red onion and fresh cilantro scattered on top bring crunch and herbal brightness, while optional boiled sweet potato slices round it out into something that feels genuinely restaurant-worthy. The whole process is surprisingly approachable — mostly knife work and whisking — and the result is elegant enough to serve as a dinner party starter or a luxurious weekend lunch. If you've ever felt like refined raw fish dishes were out of reach at home, this one will change your mind fast.
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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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