Mushroom Free Citrus-Cured Salmon Tiradito
Bright, bold, and built entirely from fresh ingredients, this Peruvian-inspired dish is a showstopper that comes together with nothing more than a sharp knife and a good squeeze of citrus. The star of the show is the leche de tigre — a punchy, slightly emulsified sauce made from fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic — that gently cures the salmon right on the platter in under ten minutes. No heat required, no complicated technique, just clean flavors doing exactly what they're supposed to do. Because every component here is naturally plant- and fungi-free, there's zero need to scan labels or swap anything out — the recipe is already exactly what you need it to be. Thinly sliced red onion and fresh cilantro add a little bite and brightness on top, while optional boiled sweet potato rounds out the plate with something soft and subtly sweet. It's the kind of dish that looks like you spent hours on it but rewards you for keeping things simple. Serve it immediately and watch it disappear.
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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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