Paraben Free Citrus-Cured Salmon Tiradito
Bright, bracing, and impossibly elegant, this Peruvian-inspired raw fish dish is built entirely from whole, recognizable ingredients — no preservatives, no synthetic additives, nothing that would raise a flag for anyone avoiding parabens in their food. The leche de tigre is the heart of it: a citrus-forward marinade of fresh lime and orange juice, coconut aminos, grated ginger, and turmeric that does double duty as both a curing agent and a punchy, aromatic sauce. Coconut aminos stand in for conventional soy sauce here, keeping the ingredient list clean without sacrificing that savory depth. After just 8 to 10 minutes of resting in the citrus bath, the sushi-grade salmon firms and turns opaque at the edges — no heat required, just the natural acid doing its work. Thinly sliced red onion and fresh cilantro scattered on top add crunch and herbal brightness, while optional boiled sweet potato rounds the plate out into something genuinely satisfying. Everything comes together quickly and looks stunning on a chilled platter, making it a strong choice for a dinner party starter or a light, intentional meal any night of the week.
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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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