Peanut Free Citrus-Cured Salmon Tiradito
This Peruvian-inspired dish is bright, bold, and stunning on the table — thin-sliced sushi-grade salmon bathed in a citrus leche de tigre that's equal parts tangy, aromatic, and deeply savory. The curing liquid is built from fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic, so every element is clean and intentional with zero hidden ingredients to second-guess. For anyone navigating nut allergies, this is the kind of elegant, restaurant-worthy dish that requires absolutely no substitutions or workarounds — it's naturally free of peanuts from the ground up. The salmon cures gently right in the sauce for just 8 to 10 minutes, which means no heat required and very little hands-on time between prep and plating. Thinly sliced red onion and fresh cilantro finish it off with a pop of color and freshness, and optional boiled sweet potato slices add a subtle, earthy sweetness that rounds out the acidity beautifully. It's the kind of dish that looks like you spent hours on it but comes together with a sharp knife and a good whisk.
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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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