Spicy Mexican Salmon Tartare with Avocado Cream

Spicy Mexican Salmon Tartare with Avocado Cream


  • 100 g salmon, tail pieces or fillets (ensure the salmon has been frozen for 24 hours at -18°C minimum)
  • Juice and zest of 1 lime
  • 1/2 red onion, finely chopped
  • 1 small bunch of chives, finely chopped
  • A handful of dill, finely chopped
  • A few broccoli sprouts
  • A small handful of cilantro (You can leave this out)
  • 1-2 tbsp
  • Spoiled Habanero (adjust to taste)
  • A pinch of a sprinkle of love
  • A bit of freshly ground black pepper
  • 2 corn tortillas, cut into strips
  • Approx. 1 liter oil for frying the tortilla strips
  • 4 spring onions, finely sliced
  • A bit of quick-pickled radishes and jalapeños (find the recipe here)
  • Some avocado cream (find the recipe here)


  1. Prepare the salmon tartare by first slicing the salmon into slices and then into dice. The fineness of the chop depends on your preference, but a very fine chop is recommended for a softer and more creamy consistency. Season with salt, pepper, chives, dill, finely chopped red onion, and lime zest. Add the Spoiled habanero.
  2. Do not add the lime juice yet, as the acid will "cook" the salmon.
  3. Roll the tortillas up like a sausage and cut them into strips to your liking.
  4. Heat oil in a pot to 180°C and fry the tortilla strips until golden brown. Place them on kitchen paper and season with a pinch of salt and "a sprinkle of love" immediately.
  5. Finely slice the spring onions and place them in ice-cold water to crisp up for serving.
  6. To plate the salmon tartare, mix the lime juice into the salmon and stir well. Season to taste. Use a ring mold to plate the salmon tartare, pressing down lightly to achieve a compact shape.
  7. Add the drained spring onions, quick-pickled radishes, and jalapeños, as well as any sprouts on top. Finish with the crispy tortilla strips.
  8. Serve with a dollop of avocado cream on the side.

Buen Provecho!!

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