BY HOLLY RICHARDSON
This is a perfect starter for a hot Christmas day! The colours (green avocado and red Salmon) make it very festive too!
Entrée to serve 4 or small canapés for 8.
600gm fresh Atlantic Salmon fillets
4 Limes, juiced
1 Long red chilli, seeded and finely chopped (add more chilli if you like it hot!) 1 Orange, segmented
2 Vine ripened tomatoes, diced
2 Ripe avocados, diced (the same size as the Salmon)
1 Shallot, peeled and finely diced
1⁄2 bunch Coriander, roughly chopped
2 tblspn Extra Virgin Olive Oil
Black sesame seeds to serve
Remove the skin from the Salmon and dice into 2cm pieces. Place into a large bowl
To the bowl, add lime juice and chilli then refrigerate for half an hour. The acid from the limes will “cook” the Salmon. And change it’s colour.
After half an hour, add the orange segments, tomato, avocado, shallot, coriander and olive oil. Stir, then season well with salt and freshly cracked black pepper
Place a generous tablespoon of the Salmon mixture in the middle of a tostada (a crunchy tortilla similar to a corn chip) and garnish with a squeeze of fresh lime and black sesame seeds.
Divide the Salmon mixture evenly between 4 plates and garnish with a squeeze of fresh lime, olive oil, and a sprinkle of black sesame seeds.
Serve either with some toasted sourdough, flatbread or tostadas on the side!
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