Mustard Free Citrus-Cured Salmon Tiradito
Bright, bold, and built around the kind of citrus-forward flavors that make your whole palate wake up, this Peruvian-inspired tiradito is an impressive dish that comes together with surprisingly little effort. Sushi-grade salmon is sliced thin and cured right on the platter in a vibrant leche de tigre — a punchy blend of fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic — so the fish gently firms and soaks up every bit of that tangy, aromatic sauce. The whole process takes only about ten minutes of hands-on work, and the result looks genuinely restaurant-worthy. For anyone navigating a mustard-free lifestyle, this recipe is a natural fit — there's no mustard hiding in the marinade, no condiment blends to second-guess, just clean, whole ingredients you can see and trust. Coconut aminos stand in beautifully for soy sauce and bring a subtle savory depth without any of the usual label-reading stress. Thinly sliced red onion, fresh cilantro, and optional boiled sweet potato round out the plate with color and texture. Serve it immediately after curing so the salmon stays silky and the leche de tigre stays lively.
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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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