Rice Free Citrus-Cured Salmon Tiradito
Bright, bold, and built entirely around fresh ingredients, this Peruvian-inspired dish is a showstopper that comes together without a single grain in sight. The star of the show is the leche de tigre — a punchy citrus marinade made from fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic that essentially "cooks" the salmon through acid alone. Watching those thin, silky slices of sushi-grade salmon turn opaque at the edges over just eight to ten minutes is genuinely satisfying, and the result is tender, flavor-packed fish with zero heat required. Coconut aminos stand in for soy sauce here, keeping the umami depth without any wheat or grain-based condiments sneaking in. Thinly sliced red onion and fresh cilantro add crunch and herbal brightness on top, while optional boiled sweet potato slices make it feel like a complete, restaurant-worthy plate. This is the kind of dish that looks incredibly impressive but asks very little of you — just a sharp knife, a good citrus juicer, and about fifteen minutes of active effort. Whether you're navigating dietary restrictions or simply chasing something vibrant and light, this one absolutely delivers.
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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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