Seeds Free Citrus-Cured Salmon Tiradito
Bright, bold, and built for a crowd-pleasing moment, this Peruvian-inspired dish layers silky citrus-cured salmon with a punchy leche de tigre that does all the heavy lifting. The curing liquid is a vibrant blend of fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic — every ingredient pulling its weight with zero seeds in sight. That matters more than you might think, because so many ceviche-style sauces sneak in sesame oil or are finished with seeds for texture, making them tricky territory for anyone avoiding them. Here, the emulsified olive oil and citrus do the work instead, giving the sauce a glossy, restaurant-worthy finish without any of the worry. The salmon only needs 8 to 10 minutes in the leche de tigre before the edges turn opaque and the flesh firms into something truly special — no heat required. Thinly sliced red onion and fresh cilantro scattered on top add crunch and color, and the optional boiled sweet potato rounds it out into a complete, satisfying plate. It's the kind of dish that looks far more impressive than the effort it actually takes.
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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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