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.
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