Seed Oil Free Citrus-Cured Salmon Tiradito
Bright, acidic, and impossibly fresh, this Peruvian-inspired dish is the kind of thing that makes guests think you spent hours in the kitchen when the whole process is closer to twenty minutes of relaxed prep. Thinly sliced sushi-grade salmon is laid out and gently "cooked" by a punchy leche de tigre — a citrus-forward sauce built from fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic — so there's no heat required and no industrial oils anywhere near your plate. That last point matters more than it might seem: conventional versions of this dish can sneak in soybean or canola-based sauces, but here the only fat is a drizzle of extra-virgin olive oil, which also helps the sauce emulsify into something silky and cohesive. The coconut aminos bring that savory depth you'd normally get from soy sauce without any of the seed oil baggage that often tags along in processed condiments. Red onion and cilantro scattered on top add crunch and herbal lift, while optional boiled sweet potato slices turn it into something closer to a full, satisfying meal. Everything is clean, intentional, and genuinely delicious — the kind of recipe that proves eating without refined oils doesn't mean eating without pleasure.
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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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