Avocado and salmon tartare with mango habanero sauce
User Reviews
4.9
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Prep Time
30 mins
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Servings
6 to 8
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Course
Appetizer
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Cuisine
European, South American, American
Avocado and salmon tartare with mango habanero sauce
Description
This recipe builds a salmon tartare using small cubes of sashimi-grade wild salmon combined with fresh scallions, grated ginger, avocado and sesame oils, soy sauce, and optional Tabasco for mild heat. Separately, a mango habanero sauce is blended from ripe mango chunks, lime juice, olive oil, cilantro, and habanero Tabasco until smooth and balanced in sweetness and spice.
The tartare can be spooned into peeled avocado halves, which provide a creamy, buttery contrast while the mango habanero sauce adds a tropical heat topping. Garnishes such as pickled red onions and plantain chips bring further texture and flavor complexity.
Presenting the stuffed avocado on a bed of lettuce with fresh cilantro and pickled onions accents the dish with freshness and acidity. This dish suits a sophisticated appetizer or light meal with a balance of creamy, spicy, fresh, and tangy elements.
Ingredients
For the salmon tartare:
- 1 lb salmon skinless and boneless, cut into small cubes, sashimi grade, wild
- 2-3 green onion chopped, or scallions
- ½ teaspoon ginger grated or crushed
- ½ tablespoon avocado oil or olive oil
- ½ tablespoon sesame oil
- ½ tablespoon soy sauce
- Tabasco sauce to taste - optional, habanero variety
For the mango habanero sauce
- 2-3 Mango peeled and cut into large chunks, ripe
- lime juice about ¼ cup, juice from 2 limes
- 6 tablespoons olive oil
- 1-4 tsp Tabasco sauce adjust to taste, habanero variety
- 8-10 cilantro sprigs
- salt to taste
For the stuffed or diced avocado portion:
- 2-4 avocado ripe but firm
- 1 lime
- olive oil or salt to taste for diced avocado option
To serve and garnish:
- Plantain chips Patacones or tostones
- pickled red onions called cebollas encurtidas or lime pickled
- Plantain chips or cassava/yuca chips, thin
- cilantro freshly chopped or whole leaves
- lettuce leaves
Instructions
For the salmon tartare:
- 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:
- 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:
- 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.
- 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:
- Cut 2 avocados into small cubes, mix with lime juice, olive oil and salt to taste.
- 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:
- 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).
- 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.
- 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.
User Reviews
Overall Rating
4.9
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