The Royal Chef At Home: Easy Seasonal Entertaining

SALMON & CILANTRO CEVICHE WITH TORTILLA CHIPS

MAKES 10-12 CANAPES

1 cup fresh cilantro, chopped 2 tablespoons extra virgin olive oil Salt and sugar to taste

8 ounces center cut fresh salmon steak, skinned and boned Juice of 2 limes ¼ teaspoon salt ¼ teaspoon Huy Fong chili garlic paste 2 teaspoons sour cream 1 teaspoon capers

1 avocado 1 bag tortilla chips

1 Dice the salmon into ½ inch cubes. Mix it with the juice of the limes, salt and chili garlic paste. Cover and leave at room temperature for about 15 minutes stirring the fish delicately every now and then to allow it all to come into contact with the marinade. Once the fish has turned opaque, drain it and mix with the sour cream and capers.

2 Blend the cilantro with the oil and salt and sugar to a smooth sauce. Slice the avocado into small pieces. Lay out 10-12 tortilla chips and place a teaspoon of salmon on each one. Place a piece of avocado on top of the salmon and drizzle a little of the cilantro sauce over the top. Serve immediately.

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