Salmon Tartare with Avocado & Mango

• Gluten free
• Paleo

• Seafood

  • 14 oz Salmon filets

• Produce

  • 4 Avocados
  • 1/2 Chili pepper, small
  • 1 tbsp Chives
  • 1 clove Garlic
  • 17 oz Mango

• Condiments

  • 2 Lemons (juice, zests

• Baking & Spices

  • 1 Salt & pepper
  • 3 tbsp Sesame seeds

• Oils & Vinegars

  • 4 tbsp Olive oil

Found on delscookingtwist.com

Description

Ingredients

• 14 oz (400g) salmon filets
• 4 avocados
• 17 oz (500g) mango
• 4 tbsp olive oil
• 2 lemons (juice + zests)
• ½ small chili pepper, minced
• 1 clove of garlic, crushed
• 3 tbsp sesame seeds
• 1 tbsp chives, minced
• Salt & pepper

Directions

• Cut salmon into cubes, as well as the avocados and the mangoes. Place into 3 different medium-sized bowls, one for each ingredient.
• In a small bowl, prepare the marinade with the olive oil, the lemon juice and zests. Add in the crushed garlic, the minced chili pepper, and season with salt and pepper. Pour ⅔ of the marinade over the diced salmon and add in the sesame seeds. Cool for minimum 30 minutes in the refrigerator.
• Divide the remaining ⅓ of marinade into two and pour evenly over the diced avocados and the diced mangoes respectively. Drain the mangoes in a sieve to prevent them from being too juicy.
• Set up in the plate directly, using a stainless steel round form, starting with the layer of mangos, then the avocado layer and eventually the salmon one. Decorate with some chives on top and serve immediately!