Yeast Free Citrus-Cured Salmon Tiradito
Bright, bold, and built entirely around fresh citrus and clean pantry staples, this Peruvian-inspired dish is the kind of thing that looks like it came from a restaurant but comes together in your own kitchen in minutes. The leche de tigre — a punchy blend of lime juice, orange juice, coconut aminos, ginger, turmeric, and garlic — does all the heavy lifting, gently curing the salmon right on the plate without any heat required. Because every component here is naturally free of fermented or leavened ingredients, it's a genuinely elegant option for anyone navigating a yeast-free lifestyle without wanting to sacrifice flavor or sophistication. Coconut aminos stand in beautifully for soy sauce, bringing that savory depth without any of the fermentation concerns that come with traditional alternatives. The salmon slices turn silky and just-set after a short rest in the citrus bath, and the fresh cilantro and red onion on top add color and a little sharpness that ties everything together. If you add the optional boiled sweet potato, you get a satisfying starchy element that makes this feel like a complete, restaurant-worthy plate. It's the kind of dish that proves eating around restrictions doesn't have to mean eating around flavor.
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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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