INGREDIENTS
• 400 grams of diced Salmón de Chile fillet
• salt to taste
• zest of 1 lemon
• ½ diced avocado
• 2 diced tomatoes without skin and without seeds
• 2 tbsp of olive oil
• juice of half a lemon
• salt and pepper to taste
• 2 tbsp of chopped onion
PREPARATION
1. Place the salmon cubes in a bowl, season with salt and add lemon zest. Set aside in the refrigerator.
2. In a separate bowl, mix the avocado, tomato, oil and lemon juice. Season with salt and pepper sauce, add the onion and set aside.
3. Mold each portion of tartar using a metal ring of approximately 9 cm in diameter. Start with a layer of the avocado mixture and top it off with a layer of seasoned salmon.
4. Finish with a drop of olive oil and serve with fresh green salad leaves.
