Pork Free Citrus-Cured Salmon Tiradito
Bright, acidic, and impossibly elegant, this Peruvian-inspired dish is a showstopper that comes together with minimal effort and zero cooking required for the star ingredient. Sushi-grade salmon is sliced thin and arranged on a chilled platter, then bathed in a vibrant leche de tigre ā a punchy citrus marinade built from fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic. The sauce gently cures the fish in just eight to ten minutes, firming the edges to a silky, just-set texture that feels like something you'd order at a serious restaurant. Coconut aminos stand in beautifully for soy sauce, keeping the umami depth without any hidden additives you'd have to second-guess. Every single ingredient here is naturally free of pork and pork derivatives, so there's no label-scanning or substitution stress involved. Thinly sliced red onion, fresh cilantro, and optional boiled sweet potato round out the plate with color, crunch, and a little earthy sweetness. It's the kind of dish that looks like you spent hours on it but rewards you in under twenty minutes flat.
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Learn more āIngredients
4 servings
For the fish
- 1 lb sushi-grade salmon fillet, skin removed
- Ā½ tsp fine sea salt
For the leche de tigre
- Ā½ cup fresh lime juice (from about 4 limes)
- Ā¼ cup fresh orange juice
- 1 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 1 tsp fresh turmeric, finely grated (or Ā¼ tsp ground turmeric)
- 1 small garlic clove, minced
- Ā¼ tsp fine sea salt
- 1 tbsp extra-virgin olive oil
For serving
- Ā½ small red onion, very thinly sliced
- Ā¼ 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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