Macadamia Free Citrus-Cured Salmon Tiradito
Bright, bold, and built for a crowd-pleasing moment, this Peruvian-inspired dish is a showstopper that comes together with nothing more than a sharp knife and a good whisk. Sushi-grade salmon is sliced thin and laid out on a chilled platter, then bathed in a vibrant leche de tigre — a punchy citrus marinade made with fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic. The acid does the heavy lifting, gently curing the salmon in just 8 to 10 minutes until the edges turn opaque and the flesh firms into something silky and deeply flavorful. Thinly sliced red onion and fresh cilantro add crunch and brightness on top, while optional boiled sweet potato slices bring a subtle earthiness that rounds everything out beautifully. The entire ingredient list is naturally free of tree nuts, so there's no need to swap anything out or second-guess a single component — it's clean and intentional from the start. This is the kind of dish that looks like it came from a restaurant but is genuinely approachable at home, especially if you source quality fish and keep everything well-chilled. Serve it immediately for the best texture and let the citrus do what it does best.
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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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