Juice of 3 fino or verna lemons
3 fino or verna lemons to grate skin
500 g salmon loins, skinless and boneless
½ cucumber, chopped
3 tablespoons minced chives
3 tablespoons EVOO
1 red onion, minced
1 jalapeño, minced
10 sprigs of coriander
120 ml of mango puree in a squeeze bottle
2 tablespoons black or roasted sesame
1 lemon for decoration
Chop the salmon into 2×2 cm cubes
Put the salmon in a bowl and marinate a few minutes with the cucumber, chives, olive oil, a little salt and the zest of the 3 lemons.
In another bowl, marinate the red onion, the jalapeño without its seeds, the chives, a pinch of salt and the juice of 3 lemons for 15 minutes.
In a plate and with the help of a kitchen ring, put the marinated salmon in the center without squashing it too much and remove the ring.
Finish by adding the mango puree, add a little black sesame and a topping of the drained onion marinade. Serve with lemon wedges to squeeze when eating.