Shellfish Free Citrus-Cured Salmon Tiradito
Bright, bold, and built for a crowd-pleasing moment, this Peruvian-inspired dish is a showstopper that comes together with nothing more than a sharp knife and a good whisk. Sushi-grade salmon is sliced thin and laid out on a chilled platter, then bathed in a vibrant leche de tigre ā a citrus-forward curing liquid made with fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic. The acid does the heavy lifting, gently firming the salmon over just 8 to 10 minutes until the edges turn opaque and the flavors meld into something genuinely electric. Because the entire dish is built around salmon, there's no need to navigate the murky waters of shellfish-heavy ceviche recipes or worry about cross-contact from mixed seafood preparations. Thinly sliced red onion and fresh cilantro add crunch and herbal brightness on top, while optional boiled sweet potato slices bring a subtle earthiness that rounds out the whole plate. It's the kind of dish that looks like it came from a serious restaurant kitchen but is completely achievable at home with everyday tools and fresh ingredients.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!