Salmon tartare with avocado and ojos de neptuno

250g salmon

1 avocado

Salt

Pepper

Ojos de Neptuno (codium alga spheres)

Olive oil

1 dash lime juice

Black sesame

Preparation

15′

2

Easy

Cut the salmon, previously frozen for at least 48 hours, into cubes. Put the fish in a bowl and add a dash of lime, salt and sprinkle some olive oil. Mix well.

On the other hand, dice the avocado, add a pinch of salt and pepper and mix well.

Assemble the tartar: on the base, the avocado, and the salmon on top. Crown with a decent amount of Ojos de Neptuno.

Sprinkle a pinch of black sesame over it.