Pecan Free Citrus-Cured Salmon Tiradito
Bright, bracing, and impossibly elegant, this Peruvian-inspired raw fish dish is built on a punchy leche de tigre — a citrus-forward marinade of fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic that essentially "cooks" the salmon in just eight to ten minutes. The result is silky, lightly cured slices with clean, vibrant flavor and none of the heaviness you might expect from a restaurant-style plate. Because the entire recipe relies on fresh produce, sushi-grade fish, and pantry staples, there are zero hidden tree nut ingredients to stress over — what you see in the bowl is exactly what you get. Thinly sliced red onion and fresh cilantro add a little bite and brightness on top, while optional boiled sweet potato rounds things out into something genuinely satisfying. The technique is simpler than it looks: slice, season, whisk, pour, and wait a few minutes while the citrus does its thing. It's the kind of dish that feels impressive enough for guests but relaxed enough for a weeknight when you want something light and full of flavor.
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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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