Lactose Free Salmon Tartare with Avocado & Citrus
Raw fish dishes can feel like a minefield when you're scanning menus for something that won't leave you feeling off, but this tartare is naturally free of any dairy from start to finish. Sushi-grade salmon gets hand-diced and tossed in a bright, punchy dressing built from coconut aminos, fresh lime and lemon juice, grated ginger, and a whisper of turmeric — no cream, no butter, no hidden dairy anywhere in sight. The citrus does something almost magical here: a short rest in the fridge lets the acids gently kiss the exterior of the salmon while keeping the interior silky and translucent, giving you that melt-in-your-mouth texture without any cooking at all. Fanned avocado underneath adds richness and creaminess that you'd never miss from a dairy-based sauce. Scallion greens and optional cilantro keep things fresh and herbaceous, while lime wedges on the side let everyone dial up the brightness to their own taste. It's the kind of dish that looks genuinely impressive on a plate but comes together with nothing more than a sharp knife and a good bowl. Elegant, clean, and completely satisfying.
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Learn more →Ingredients
4 servings
- 12 oz sushi-grade salmon fillet, skin removed
- 2 tbsp coconut aminos
- 1 tbsp fresh lime juice
- 1 tsp fresh lemon juice
- 1 tsp fresh ginger, finely grated
- 1 tsp extra-virgin olive oil
- 3 scallions, green tops only, thinly sliced
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
For serving
- 2 ripe avocados, halved, pitted, and thinly sliced
- 1 tbsp fresh cilantro leaves (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Place the salmon fillet on a clean cutting board and pat dry with paper towels. Using a sharp chef's knife, cut the salmon into 1/4-inch slices, then cut each slice into 1/4-inch strips, and finally into 1/4-inch dice. Transfer to a mixing bowl and refrigerate while you prepare the dressing.
- 2
In a small bowl, whisk together the coconut aminos, lime juice, lemon juice, grated ginger, olive oil, sea salt, and turmeric until combined.
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