Mediterranean Diet Friendly Citrus-Cured Salmon Tiradito
Raw fish dishes can feel intimidating to pull off at home, but this Peruvian-inspired tiradito is genuinely one of the most elegant and approachable preparations you can make. Sushi-grade salmon is sliced thin and cured right on the platter in a bright leche de tigre — a citrus-forward sauce built from fresh lime and orange juice, grated ginger, turmeric, garlic, and a drizzle of extra-virgin olive oil. That combination of fresh citrus, anti-inflammatory roots, and heart-healthy olive oil is exactly the kind of ingredient lineup this way of eating is built around. The coconut aminos add a subtle savory depth without any soy, keeping the whole dish clean and light. After just eight to ten minutes in the sauce, the salmon edges turn opaque and the flesh firms into something silky and deeply flavorful — no heat required. Red onion and fresh cilantro scattered on top add color and a little bite, while optional boiled sweet potato slices make it feel like a complete, satisfying plate. It's the kind of dish that looks like it came from a restaurant but comes together with nothing more than a sharp knife and a good citrus press.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!