MSG Free Citrus-Cured Salmon Tiradito
Bright, bracing, and built entirely from whole ingredients, this Peruvian-inspired dish is the kind of thing that looks stunning on the table and tastes even better than it looks. The leche de tigre — that punchy citrus marinade — is made from fresh lime and orange juice, coconut aminos, ginger, turmeric, garlic, and olive oil, so every element is clean and recognizable with zero hidden additives. Coconut aminos does the heavy lifting that soy sauce typically would, delivering that savory depth without any of the glutamate concerns that come with conventional condiments. The salmon essentially cures itself in the citrus bath over just 8 to 10 minutes, which means no heat, no fuss, and a silky texture that rivals anything you'd find at a proper cevichería. Thinly sliced red onion and fresh cilantro add crunch and herbal brightness on top, while optional boiled sweet potato rounds out the plate with a little earthy sweetness. It's an elegant, restaurant-worthy dish that comes together with nothing more than a sharp knife, a bowl, and really good fish.
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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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