Avocado and salmon tartare with mango habanero sauce

Ingredients

For the salmon tartare:
• 1 lb sashimi grade wild salmon, skinless and boneless, cut into small cubes
• 2-3 green onion or scallions, chopped
• ½ teaspoon grated or crushed ginger
• ½ tablespoon avocado or olive oil
• ½ tablespoon sesame oil
• ½ tablespoon of soy sauce
• Tabasco Habanero sauce, to taste – optional

For the mango habanero sauce
• 2-3 ripe mangos, peeled and cut into large chunks
• Juice from 2 limes, about ¼ cup
• 6 tablespoons of olive oil
• 1-4 tsp Tabasco habanero sauce, adjust to taste
• 8-10 cilantro sprigs
• Salt to taste

For the stuffed or diced avocado portion:
• 2-4 avocados, ripe but firm
• 1 lime
• Olive oil/salt to taste for diced avocado option

To serve and garnish:
• Patacones or tostones plantain chips
• Cebollas encurtidas or lime pickled red onions
• Thin plantain chips or cassava/yuca chips
• Freshly chopped cilantro or whole leaves
• Lettuce leaves

Instructions

For the salmon tartare:
1. Combine all the ingredients for the salmon tartare in a ceramic or glass bowl, mix well, cover and refrigerate while you prepare the mango habanero sauce.

For the mango habanero sauce:
1. Place the mango slices, lime juice, olive oil, Tabasco habanero sauce (start with 1 tsp and add more until it has the desired level of heat), cilantro, and salt (about ½ tsp) in the blender. Blend until you have a smooth sauce, taste and adjust the amount of Tabasco and salt based on your preference.

For the salmon tartare stuffed avocado option:
1. Cut the 4 avocados in half lengthwise, remove the pit or seed, and carefully peel the avocados. Drizzle each avocado with a little bit of lime juice.
2. Fill the center of each avocado with a generous portion of salmon tartare, and drizzle the spicy mango habanero sauce on top of each stuffed avocado. Place the stuffed avocados on plate garnished with lettuce leaves and garnish the avocados with cebollas encurtidas or lime pickled red onions and cilantro leaves. Serve immediately.

For the mixed avocado and salmon tartare option:
1. Cut 2 avocados into small cubes, mix with lime juice, olive oil and salt to taste.
2. Place a spoonful of the diced avocado in a cocktail glass, add the salmon tartare, drizzle with the mango habanera sauce and top with red pickled onions and cilantro leaves. Serve immediately. This appetizer can also be garnished/served with thin plantain chips or cassava yuca/chips.

For the patacones/tostones topped with avocado salmon tartare:
1. Prepare the patacones or tostones, recipe and instructions are here. To serve 8 people, use 4 medium sized green plantains (you get about 4-5 patacones per plantain).
2. Once the patacones are ready, cut 2 avocados into small cubes and mix the cubes with the salmon tartare. Add a drizzle of lime juice and a sprinkle of salt if desired.
3. Top the patacones or tostones plantain chips with a spoonful of the avocado salmon tartare, add a drizzle of mango habanero sauce, and red pickled onions. Serve immediately.