Turkey Free Citrus-Cured Salmon Tiradito
This Peruvian-inspired dish is bright, bold, and impossibly elegant — thin slices of sushi-grade salmon bathed in a punchy leche de tigre made from fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic. The citrus cure does all the heavy lifting, gently firming the fish in just 8 to 10 minutes without any heat required. Scattered red onion and cilantro add freshness and crunch, while optional boiled sweet potato slices bring a subtle earthiness that rounds out every bite. Because this dish is built entirely around salmon and fresh produce, it sidesteps the poultry aisle entirely — no substitutions or swaps needed. That makes it a genuinely effortless choice when you're cooking for anyone avoiding turkey or other poultry, since there's nothing to work around. The leche de tigre is whisked together in minutes and strained for a silky, restaurant-quality finish that tastes far more impressive than the effort involved. Whether you're serving it as a starter for a dinner party or a light centerpiece on a warm evening, this one is guaranteed to stop the table cold.
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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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