Salmon, mango, avocado salad
Tartara di salmone, avocado e mango
As an antipasto there is nothing better than this raw salmon, mango, avocado salad which has been given an exotic twist with the addition of lime, coriander and nigella seeds.
This salad is inspired by a recipe in La Cucina Italiana, where they serve it with a Sardinian crisp bread called pane carasau and a cream cheese topping. My version uses salmon ceviche without cheese and with coriander (cilantro) instead of chives, but other kinds of fresh herbs like mint, chervil, parsley or rucola could also be an option.
250 g fresh sushi salmon
1 organic lime – zest and juice
1 organic lemon – zest and juice
1 mature mango
Bunch of coriander
A sprinkling of nigella seeds
Wash lemon and lime, grate the zest and put it aside for later.
Remove the skin from the salmon and cut the meat in cubes.
Squeeze lemon and lime juice over the cubed salmon and leave it in the fridge for an hour or more.
Stir the fish occasionally to make sure it has all been cooked in lemon and line juice.
Peel and dice mango and avocado.
Chop the coriander and mix all ingredients well.
Serve the salad with a sprinkling of nigella seeds and nice fresh bread.