Nutmeg Free Citrus-Cured Salmon Tiradito
Bright, bracing, and built for a warm evening, this Peruvian-inspired dish layers silky citrus-cured salmon with a punchy leche de tigre that does all the heavy lifting. The sauce — a blend of fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic — is whisked together in minutes and poured straight over paper-thin salmon slices, gently "cooking" them through acid alone. It's a technique that feels impressive but is genuinely approachable at home, as long as you start with good sushi-grade fish. The whole thing comes together without any warming spices that could sneak in unwanted heat or complexity, so every flavor here is clean, citrus-forward, and intentional. 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. If you've been looking for a showstopper that skips the usual spice-cabinet guesswork, this one delivers every single time.
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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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