Walnut Free Citrus-Cured Salmon Tiradito
Bright, bold, and built for a crowd-pleasing moment, this Peruvian-inspired dish brings together silky sushi-grade salmon and a punchy citrus marinade that does all the heavy lifting. The leche de tigre — a zesty blend of fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic — gently cures the salmon right on the platter in under ten minutes, no heat required. The result is something that feels genuinely restaurant-worthy but comes together with a knife, a bowl, and a whisk. Thin-sliced red onion and fresh cilantro add crunch and herbal brightness on top, while optional boiled sweet potato rounds out the plate with a little earthy sweetness. Because every ingredient here is straightforward and whole, there's no need to scan labels for hidden nut-based oils or worry about cross-contact from processed sauces. It's the kind of dish that looks stunning on a chilled platter and disappears almost immediately once it hits the table.
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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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