Ingredients
¼ cup lime juice
2 tbsp lemon juice
2 tsp caster sugar
600g pin-boned sashimi-grade piece of salmon
Guacamole
1 avocado
1 small garlic clove, crushed
1 tbsp lime juice
2 tsp finely chopped coriander
A few drops Tabasco sauce, to taste
Pickled cucumber
2 Lebanese cucumbers
1 tbsp white wine vinegar
2 tbsp water
2 tsp caster sugar
To serve
300g large corn chips
Coriander sprigs
1 small red onion, thinly sliced
Pickled jalapeños
Method
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Combine juices and sugar in a ceramic dish. Add whole piece of salmon. Cover and refrigerate for 30 minutes.
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Meanwhile, to make guacamole; scoop avocado flesh into a bowl. Add garlic, juice, coriander and Tabasco and mash with a fork.
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To make pickled cucumbers; cut cucumbers into quarters lengthways, remove seeds. Cut in half then into thin strips. Combine vinegar, water and sugar in a bowl and stir until sugar dissolves. Stir in cucumber and set aside.
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Drain salmon and discard liquid. Cut salmon into thin slices. Arrange salmon, guacamole, pickled cucumber, corn chips, coriander sprigs, red onion slices and jalapeños on a plate or board for guests to assemble.
