Which means the avocado, mango and especially the salmon have to be awesomely fresh. Just dice, mix each of them with a little bit of lemon juice (or lime juice), a touch of sesame oil and salt, and then put together on a plate. You can mix them together too, but for some reason, every time we’ve done that, we eat too much of it from the mixing bowl before it ever gets served.
Salmon Avocado Mango Tartare
Let this particular combination just be a starting point. We’ve done something like this before with shrimp (before we realized we had a slight allergy), then cooked lobster. Mango seems to work well (with salmon), but using what happens to be in season like watermelon or peaches is never a bad idea.
12 ounces fresh salmon
1 large ripe avocado
1 large ripe mango
½ tablespoon fresh lemon (or lime) juice
a few drops of sesame oil
salt to taste
Place the salmon in the freezer for about 10 minutes to make it easier to cut. Using a very sharp knife, dice the salmon and set aside.
Dice the avocado, and sprinkle with about 1 teaspoon lemon juice.
Dice the mango. Toss with a few pinches of salt.
Just before serving, toss the diced salmon with the remaining lemon juice, sesame oil, and salt to taste. Using a ring (I used an egg-frying ring) on a plate, place ¼ of avocado, then ¼ of the mango, then top with ¼ salmon. Sprinkle with a little more salt if needed (and pepper if you’d like).
I also served with a little bit of soy sauce and julienned pickled ginger on the side.