Wheat 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 restaurant but comes together in your own kitchen with minimal effort. Thinly sliced sushi-grade salmon is laid out and bathed in a vibrant leche de tigre — a punchy citrus marinade built from fresh lime juice, orange juice, ginger, turmeric, and garlic — that gently cures the fish right on the plate. The secret weapon here is coconut aminos, which adds that deep, savory umami note you'd normally get from soy sauce, making this completely free from wheat and gluten without sacrificing any complexity. After just 8 to 10 minutes in the citrus cure, the salmon edges turn opaque and the flesh firms into something silky and tender, no heat required. Thinly sliced red onion and fresh cilantro add crunch and brightness on top, while optional boiled sweet potato slices round out the plate with a little earthy sweetness. It's a dish that feels celebratory enough for a dinner party but straightforward enough to pull off on a weeknight when you want something genuinely impressive on the table fast.
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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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