This Mexican/Japanese/Peruvian dish came together by accident, and has become a staple in our household.

Serves

3-4

Ingredients

• 250g fresh sashimi-grade salmon, skinned, boned and thinly sliced
• small handful of coriander leaves, shredded
• small handful of baby rocket
• Packet of soft tacos
• 2 avocados
• 3 sweet corns

Dressing

• juice of 1 lime
• 1 shallot, thinly sliced
• 1 red chilli, thinly sliced
• 1 large garlic clove, thinly sliced
• 1 tbsp soy sauce
• 1 tbs sesame oil
• 1 tbs olive oil
• sea salt & black pepper
• pinch of caster sugar

Pico de gallo

• 1/2 packet of cherry tomotoes
• 1/2 red onion
• 1/2 red chilli
• 1/4 cucumber
• 1/2 capsicum (optional)
• 1 spring onion or shallot
• 1/2 lime (for juice)

Method

1. Boil enough water to cook 3 sweet corns
2. Mix all ingredients for the dressing in a bowl and season with salt, pepper and caster sugar.
3. Thinly slice the skinned salmon and arrange flat on a large plate.
4. Distribute the dressing evenly over the salmon.
5. Cover and leave to make other elements.
6. Boil the corn.
7. Finely chop and mix the pico de gallo elements; put aside.
8. Mash the avocados into a guacamole; season with salt, pepper and lime. Put aside.
9. Cut corn from kernels, lightly brown on frypan (optional).
10. Scatter coriander & rocket over the salmon.
11. Serve all elements as individual plates (for self-serving tacos).
12. Warm up the tacos in the microwave and serve hot.

Note

Pour extra sauce into your tacos for a messy and delicious indulgence. This doesn’t make for leftovers, so treat yourself and fight for the remaining ceviche!

1. 

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