Salmon tartare Peruvian Style
This lovely dish is made of a layer of avocado encapsulated between two layers of marinated fresh salmon. That’s all I needed to know to make me order it.
Servings: 2
Ingredients
- 300 gr salmon boneless and skinless
- ½ avocado
- 4 cherry tomatoes chopped.
- 1 tbsp Worcestershire sauce
- 1 tsp soy sauce
- 1 tbsp olive oil
- ½ tsp mustard
- 2 limes juice
- 1 tsp coriander finely chopped
- Salt and white pepper
Instructions
- Cut the skinless salmon into small cubes. (note 1)
- Prepare the marinate mixing the soy sauce, the worcestershire sauce, the mustard, the lime juice and the olive oil.
- Pour the mix into the salmon. Add the coriander, the tomatoes, a pinch of salt and pepper. Stir and let it rest for 10 minutes.
- Serve with the help of a round small vessel (you can use a glass). Put a layer of the marinated salmon, then a layer of chopped avocado and finally one of salmon. (note 2)
- Garnish with fresh coriander. Serve along with small toasts with a bit of balsamic glass.
Notes
- Cut the salmon in pieces of 1 cm (about half an inch, or even smaller). If you cut too small pieces these will mince, and if the pieces are too big they will not get “cooked” by the lime.
- Try to squish the excess juice to help the tartare be more compact.