Low FODMAP Citrus-Cured Salmon Tiradito

Total time35 min

Prep time25 min

Cook time0 min

4.8

(8)

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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
Ingredient note
Freshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 3 teaspoons per serving, so it is likely fine.
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
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
¼ tsp fine sea salt
1 tbsp extra-virgin olive oil

For serving

½ small red onion, very thinly sliced
Can be omitted
red onion
¼ cup fresh cilantro leaves
1 small sweet potato, thinly sliced and boiled until just tender (optional)
Ingredient note
A serving of up to about 1/3 of a sweet potato is low in FODMAPs. This recipe contains only about 1/4 of a sweet potato per serving, making it likely Low FODMAP. If you prefer to always avoid sweet potato, please tap it and change its rating to Red.
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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