Legume Free Citrus-Cured Salmon Tiradito
Bright, acidic, and impossibly elegant, this Peruvian-inspired raw fish dish is a showstopper that comes together with nothing more than a sharp knife and a good squeeze of citrus. The leche de tigre — a punchy blend of fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic — does all the heavy lifting, gently curing the salmon in just eight to ten minutes until the edges turn opaque and silky. Coconut aminos stand in for soy sauce here, which means the dish stays completely free of legume-derived ingredients without sacrificing any of that savory depth. Every component on the plate is clean and whole: sushi-grade salmon, fresh citrus, aromatics, and a handful of herbs. The optional boiled sweet potato slices add a subtle sweetness that plays beautifully against the sharp, tangy sauce. Thinly sliced red onion and fresh cilantro scattered over the top give it color and a little bite. This is the kind of dish that looks like it came from a restaurant kitchen but asks almost nothing of you at home.
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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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