Lupin Free Citrus-Cured Salmon Tiradito
Bright, bracing, and built for a warm evening, this Peruvian-inspired dish layers silky citrus-cured salmon with a punchy leche de tigre that does all the heavy lifting. The sauce — a blend of fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic — is whisked together in minutes and poured straight over thin-sliced sushi-grade salmon, gently "cooking" it through acid alone. Those 8 to 10 minutes of curing time are where the magic happens: the edges turn opaque, the flesh firms just enough, and the flavors meld into something that feels genuinely restaurant-worthy. Coconut aminos stand in for soy sauce here, keeping the ingredient list clean and free from the legume-derived additives that can sneak into more conventional versions of this dish. Scattered red onion and fresh cilantro add crunch and herbal lift, while optional boiled sweet potato slices bring a subtle sweetness that balances the citrus beautifully. The whole thing comes together on a chilled platter with almost no cooking required, making it as practical as it is impressive.
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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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