Soy Free Citrus-Cured Salmon Tiradito
Bright, acidic, and impossibly elegant, this Peruvian-inspired dish is the kind of thing that looks like it came from a high-end cevicheria but comes together in your own kitchen with minimal effort. The leche de tigre — that punchy citrus marinade of fresh lime, orange juice, ginger, and turmeric — does all the heavy lifting, gently curing the salmon in just eight to ten minutes until the edges turn opaque and silky. Coconut aminos stand in for traditional soy sauce, delivering that same savory depth without any soy whatsoever, which makes this a genuinely worry-free option for anyone navigating that restriction. The result is clean, vibrant, and layered with flavor from the garlic, fresh herbs, and a whisper of heat from the ginger. Thinly sliced red onion and fresh cilantro scattered on top add crunch and brightness, while optional boiled sweet potato slices bring a subtle earthiness that rounds out the whole plate beautifully. This is the kind of dish that impresses guests without stressing out the cook — just sharp knife skills, good citrus, and sushi-grade salmon are all you really need.
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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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