Nitrate & Nitrite Free Citrus-Cured Salmon Tiradito
Bright, acidic, and impossibly fresh, this Peruvian-inspired dish is the kind of thing that makes people ask what restaurant you ordered from. Thin slices of sushi-grade salmon are laid out and bathed in a vibrant leche de tigre — a punchy citrus marinade built from fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic — that gently cures the fish right on the platter. That 8-to-10-minute citrus cure does all the heavy lifting, firming the salmon beautifully without any heat or preservatives. For anyone navigating nitrate and nitrite concerns, this recipe is a genuinely exciting find because it delivers the cured-fish experience using nothing but fresh produce, clean pantry staples, and good-quality fish. Coconut aminos stand in for soy sauce and bring a subtle savory depth without any of the additives that can sneak into conventional condiments. Thinly sliced red onion, fresh cilantro, and optional boiled sweet potato round out the plate with color and texture that make this feel like a full, composed dish. It's elegant enough for a dinner party starter but straightforward enough to pull together on a weeknight when you want something that feels special.
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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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