Xanthan Gum Free Citrus-Cured Salmon Tiradito
Bright, acidic, and impossibly elegant, this Peruvian-inspired dish is a showstopper that comes together with nothing more than a sharp knife, a bowl, and a little patience. Thinly sliced sushi-grade salmon is laid out and gently "cooked" by a vibrant leche de tigre — a citrus-forward sauce built from fresh lime and orange juice, coconut aminos, ginger, turmeric, and garlic. The result is silky, lightly cured fish with layers of heat, brightness, and umami that feel restaurant-worthy without any complicated technique. Because every component here is naturally whole and unprocessed, there are no hidden stabilizers or thickeners to worry about — the sauce emulsifies beautifully on its own thanks to a drizzle of olive oil and a good whisk. Coconut aminos stand in for soy sauce and keep things clean without sacrificing that savory depth. Thinly sliced red onion and fresh cilantro add crunch and herbal lift, while optional boiled sweet potato rounds out the plate with a little earthy sweetness. This is the kind of dish that looks like you spent hours on it but asks almost nothing of you — just good ingredients and a willingness to let the citrus do its work.
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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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