Pescatarian Citrus-Cured Salmon Tiradito
Bright, bracing, and elegant enough to serve at a dinner party, this Peruvian-inspired tiradito is the kind of dish that makes people think you spent hours in the kitchen — when really the citrus does most of the work. Sushi-grade salmon is sliced thin and laid out on a chilled platter, then bathed in a punchy leche de tigre built from fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic. That citrus marinade gently cures the fish in under ten minutes, firming the edges while keeping the center silky and tender. The coconut aminos keep the sauce deeply savory without any soy, and every ingredient here is straightforwardly seafood-forward — no meat-based stocks or hidden animal fats to second-guess. Thinly sliced red onion and fresh cilantro add crunch and herbal lift, while optional boiled sweet potato rounds out the plate with a little earthy sweetness. It's a stunning, refreshing dish that proves pescatarian cooking can be just as bold and show-stopping as anything else on the table.
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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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