Nightshade Free Citrus-Cured Salmon Tiradito
Tiradito is Peru's answer to ceviche — sleeker, more delicate, and absolutely stunning on the plate. Sushi-grade salmon is sliced thin and bathed in a bright leche de tigre built from fresh lime and orange juice, coconut aminos, ginger, and turmeric, giving you that punchy, citrus-forward kick without a single tomato or chili pepper in sight. Traditional versions often lean on ají amarillo or rocoto paste, so swapping in ginger and turmeric is a genuinely smart move — the heat and complexity are still there, just from a different direction. The salmon cures right in the sauce for eight to ten minutes, firming up gently at the edges while staying silky and almost buttery at the center. Thinly sliced red onion and fresh cilantro go on top for crunch and brightness, and the optional boiled sweet potato adds a soft, earthy contrast that makes the whole dish feel more substantial. It comes together quickly, looks like something you'd order at a nice restaurant, and tastes even better than it looks.
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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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