15 oz boneless skinless salmon fillet (preferably Atlantic)
6 oz cucumber, seeded and coarsely chopped
1 oz shallot, minced
1 oz jalapeno, seeded and finely diced
1 oz fresh ginger, minced
2 oz cilantro, coarsely chopped, plus some leaves as a garnish
1 oz fresh chives, finely chopped
juice of 1 lime
2 oz Asian sesame oil
salt and pepper to taste
40 tortilla chips
Place salmon in freezer for 20-30 minutes to facilitate slicing. Remove and cut into quarter-inch cubes.
Add salmon to a large mixing bowl with the remaining ingredients and mix well.
Plate and garnish with cilantro leaves and tortilla chips.
Serves 10 as a starter.